Crispy spIcy corn

crispy corn

Crispy Spicy Corn & How to separate corn kernels from the cob – fresh corn kernels , spices and fried. A delicious evening snack! 

crispy corn

Serves 3-4 people

1 fresh corn on the cob
1/2 cup corn flour
1 tablespoon rice flour
1 tablespoon red chilli powder
2 teaspoons chaat masala
Salt to taste
Oil for frying
squeeze of lemon
coriander leaves , finely chopped


  • In a big pot , add enough water and a teaspoon of salt.
  • Bring it to boil , add corn kernels.
  • Boil until the colour changes to bright yellow and the corn plumps up.
  • Drain the water and transfer to a bowl.
  • Add the boiled corn , chilli powder , chaat masala , cornflour , rice powder and salt.
  • Dry mix the corn with the spices.
  • The mixture should be slightly wry and not powdery.
  • If the mixture looks too dry , add a teaspoon of water to help the cornflour stick to the kernels.
  • Heat oil , add corn and fry in medium hot oil until crispy.
  • Remove and drain the fried corn onto a kitchen paper, to help absorb excess oil.
  • Fry all the corn and transfer it into a bowl.
  • Adjust salt and squeeze few drops of lemon juice.
  • Add fresh coriander leaves and finely chopped green chillies (optional)
  • Serve immediately !

  • Note : it’s important to keep the corn moist , so that the cornflour sticks to the corn while frying. If the mixture is powdery , add just a little (about a teaspoon) of water , to bring it together.
  • The oil needs to be hot , else the coating will separate while frying. So fry in medium hot oil.
  • This needs to be served immediately as the crispness is lost with time.
  • This definitely soaks up a like else more oil than other fried stuff , so moderation is the key !

Rating: 1 out of 5.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker πŸ˜ƒ

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