Crispy Corn
A perfect party snack that's irresistibly crunchy and packed with flavor. Sweet corn kernels are fried to golden perfection and tossed with colorful bell peppers, onions, and a zesty sauce.
For 4 servings
5 steps. 15 minutes total.
- 1
If using fresh corn, boil it for 3-4 minutes
- a.If using frozen, thaw and boil for 2 minutes until just tender. Drain the corn completely in a colander. Pat dry with a kitchen towel to remove all excess moisture. This is crucial for a crispy coating.
- 2
Step 2
- a.In a large mixing bowl, combine the corn flour, rice flour, all-purpose flour, 1/2 tsp salt, and black pepper powder. Add the dry, boiled corn kernels to the flour mixture. Toss well until each kernel is evenly coated. If the mixture is too dry, sprinkle 1-2 teaspoons of water to help the flour stick, but do not make a wet batter.
- 3
Heat oil for deep frying in a kadai or deep pan over medium-high heat
- a.Once the oil is hot, carefully add the coated corn in small batches. Do not overcrowd the pan. Fry for 4-5 minutes, stirring occasionally, until the corn is golden brown and crispy. Be cautious as kernels can sometimes pop in hot oil. Remove the fried corn with a slotted spoon and drain on a plate lined with paper towels.
- 4
Heat 1 tbsp of oil in a separate wok or large pan over high heat
- a.Add the chopped ginger, garlic, and green chili. Sauté for 30 seconds until fragrant. Add the diced onion and bell peppers. Stir-fry for 1-2 minutes until they are slightly tender but still have a crunch.
- 5
Lower the heat to medium
- a.Add the soy sauce, red chili sauce, vinegar, 1/4 tsp salt, and sugar to the wok. Mix everything well. Immediately add the fried corn kernels to the sauce. Toss quickly for about 30-60 seconds to coat the corn evenly without making it soggy. Garnish with chopped spring onion greens and serve immediately while it's hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled corn is completely dry before coating. Any moisture will prevent the coating from sticking and make the corn less crispy.
- 2Fry the corn in small batches to maintain the oil temperature and ensure even cooking.
- 3Use a splatter guard or stand back while frying, as corn kernels have a tendency to pop in hot oil.
- 4Toss the fried corn in the sauce right before serving to prevent it from losing its crunch.
- 5For extra crispiness, you can double-fry the corn. Fry once until light golden, remove, let it cool for a few minutes, then fry again until deep golden brown.
- 6Adjust the amount of red chili sauce to suit your preferred spice level.
Adapt it for your goals.
Gluten free
Replace the all-purpose flour (maida) with an equal amount of rice flour or corn flour. Use gluten-free tamari instead of soy sauce.
veganVegan
This recipe is naturally vegan. Just ensure your brand of red chili sauce does not contain any animal-derived ingredients.
jainJain
Omit the onion, garlic, and ginger. You can add finely chopped cabbage along with the bell peppers for extra crunch.
quickQuick
Use canned corn kernels. Drain them thoroughly and pat completely dry before proceeding with the coating step, skipping the boiling process.