Introduction:

 

I remember the first time I tried making crispy corn at home—it was during a family gathering where everyone wanted a light yet flavorful snack. I had come across this simple recipe on YouTube and was intrigued by how quick and easy it seemed. Despite being a bit skeptical about how crispy the corn would actually turn out, I decided to give it a shot. The result? Crunchy, golden corn kernels with a spicy kick that won over everyone in the room!

 

What I love about this recipe is how customizable it is. You can adjust the seasoning to your liking, add a tangy twist with lemon, or even throw in some finely chopped veggies for extra crunch. It quickly became a go-to snack for movie nights and casual get-togethers. Plus, it takes only a few minutes to whip up, which is always a bonus!

 

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Ingredients:

Ingredients of Crispy Corn

 

For boiling corn:

• 2 cups corn kernels
• Water (as required)
• 1 tsp salt

For coating corn:

• ¼ tsp salt
• ¼ tsp black pepper powder
• 2 tbsp cornflour
• 1 tbsp refined flour

For frying:

• Oil (for frying)

For making crispy corn:

• 1 tbsp oil
• 1 tbsp garlic (chopped)
• 1 tsp ginger (chopped)
• 1 tsp green chilli (chopped)
• ½ cup capsicum (chopped)
• ½ cup onion (chopped)
• ¼ tsp crushed black pepper
• ½ tsp salt
• Fried crispy corn
• 2 tbsp spring onion
• 1 tsp soy sauce
• ½ tsp MSG (Ajinomoto)
• 1 tsp red chilli oil
• 1 tbsp coriander (chopped)

 

 

Instructions:

Instructions of Crispy Corn

 

Step 1: Boil the Corn
Start by boiling the corn kernels. In a deep pot, add the corn kernels along with enough water to cover them completely. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Let the corn cook until tender, but still slightly firm. Once done, drain the water and allow the corn to cool completely.

 

Step 2: Coat the Corn
Place the cooled corn kernels in a large bowl. Season them with a little salt and black pepper powder. Add cornflour and refined flour to the bowl. Toss the corn well, ensuring each kernel is evenly coated. If the flour doesn’t stick properly, sprinkle a little water and toss again until well-coated.

 

Step 3: Fry the Corn
Heat oil in a deep frying pan over medium heat. Once the oil is hot (but not smoking), add the coated corn kernels in batches. Fry them until they turn golden and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

 

Step 4: Sauté Vegetables
In a large pan or wok, heat 1 tbsp of oil over medium heat. Add chopped garlic and ginger, sautéing until they turn golden and release their fragrance. Add chopped green chillies and stir for another minute. Then, toss in the chopped capsicum and onion, stir-frying them until they are slightly softened but still crunchy.

 

Step 5: Combine and Season
Add the fried crispy corn to the sautéed vegetables and toss everything together. Season with crushed black pepper and salt. Pour in soy sauce and MSG (Ajinomoto) for a flavor boost. Toss everything to coat evenly with the seasoning.

 

Step 6: Final Touch
Drizzle the dish with red chilli oil for an extra spicy kick. Garnish with chopped spring onions and coriander. Give it a final toss, and your crispy corn dish is ready to serve!

 

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About the Recipe:

 

Crispy corn is a delightful snack that perfectly balances texture and flavor. The key to achieving that coveted crunch lies in drying the corn thoroughly before frying, which prevents excess moisture and ensures each kernel crisps up beautifully. The batter is simple, with just enough spice to make it flavorful without overwhelming the natural sweetness of the corn.

The magic of this recipe is in the frying technique—quick, shallow frying at high heat ensures the corn doesn’t absorb too much oil, leaving it light and crispy. Once fried, a sprinkle of your favorite seasoning—whether it’s chat masala, paprika, or a bit of salt and pepper—elevates the flavors, making this snack irresistible. It’s a hit with both kids and adults alike!

 

 

Cooking Tips:

 

• Always pat the corn dry before adding it to the batter to prevent it from becoming soggy.
• Use a high-smoke point oil like sunflower or canola for frying to get the perfect crisp without burning.
• Fry in small batches to avoid overcrowding the pan, which can lead to uneven cooking.
• Once the corn is fried, make sure to drain excess oil on paper towels before tossing it with spices.

 

 

Pairing Guide:

 

Crispy corn pairs wonderfully with light, refreshing beverages like lemonade or iced tea, balancing the richness of the fried corn with a tangy twist. For side dishes, consider serving it with a fresh salad or even alongside a dipping sauce like mint chutney or garlic mayo for added flavor contrast. The spicy, savory corn also complements milder flavors, making it a perfect appetizer before a simple main course like grilled vegetables or rice dishes.

 

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Frequently Asked Questions:

 

1. What is the best way to make corn crispy?
   The key to making corn crispy is drying the kernels thoroughly before frying and using a batter with the right consistency—thin enough to coat but not too thick. Frying at high heat also ensures a crunchy texture.

2. Can I make crispy corn without deep frying?

3. Yes, shallow frying works well for this recipe, ensuring the corn stays crispy without soaking in too much oil. Just make sure to use a non-stick pan and fry in small batches.

4. What kind of corn should I use for crispy corn?
   You can use either fresh corn on the cob, cut into kernels, or frozen corn. If using frozen corn, make sure to thaw and dry it thoroughly before frying.

5. How can I add more flavor to crispy corn?
   After frying, toss the corn with spices like chaat masala, paprika, or lemon juice for added flavor. You can also mix in chopped onions, cilantro, or green chilies for extra crunch and heat.

6. How do I prevent corn from becoming soggy after frying?
   Drying the corn thoroughly before frying and frying it at high heat prevents it from becoming soggy. Draining the fried corn on paper towels helps remove excess oil, keeping it crispy.

7. Can I bake or air fry the corn instead of frying?
   Yes, baking or air frying is a healthier alternative. Toss the corn in a light coating of oil and bake at 200°C (400°F) for 10-15 minutes or until crispy, turning them halfway through.

8. What dipping sauces go well with crispy corn?
   Mint chutney, garlic mayonnaise, or a spicy ketchup pairs well with crispy corn, providing a cool or tangy contrast to the spiciness of the corn.

9. Can I prepare crispy corn in advance?
   Crispy corn is best served fresh, but you can prepare the batter and corn ahead of time and fry it right before serving to maintain its crispiness.

10. How can I make crispy corn healthier?
    Opt for air frying or baking instead of deep frying. You can also use whole grain corn or reduce the amount of oil used while frying for a lighter version.

11. What is the secret to getting perfectly crispy corn?
    The secret lies in drying the corn properly and frying it in small batches at high heat to avoid overcrowding the pan. This ensures each kernel fries evenly and crisps up perfectly.

 

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