Crispy Sweet Corn Recipe – Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Sweet Corn Recipe – Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good Indian street food snack. And honestly, few things hit the spot quite like crispy, spicy sweet corn. I first made this when I was craving the flavors of my local chaat wallah, and wanted to recreate the magic at home. It’s seriously addictive – sweet, spicy, and wonderfully crunchy. This recipe is super easy, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Crispy Sweet Corn is the perfect quick fix for those snack cravings. It’s ready in under 30 minutes, requires minimal effort, and delivers maximum flavor. Plus, it’s a crowd-pleaser! Whether you’re enjoying a movie night, hosting friends, or just need a little something to munch on, this recipe won’t disappoint. It’s a vibrant, flavourful snack that brings a little bit of India to your kitchen.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 4 cup water
• 1 tsp salt (plus extra for seasoning)
• 2 cup sweet corn (fresh or frozen)
• 1/4 cup corn flour (125g)
• 1/4 cup rice flour (60g)
• 1 tbsp maida (plain flour) (7.5g)
• 1/4 tsp pepper powder (black pepper)
• 1/2 tsp Kashmiri red chilli powder
• 1/4 tsp cumin powder
• 1/2 tsp aamchur (dry mango powder)
• 2 tbsp onion, finely chopped
• 2 tbsp capsicum (bell pepper), finely chopped
• 2 tbsp coriander leaves, chopped
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful color and a mild, fruity heat. It’s different from regular chilli powder, which can be too harsh.
• Aamchur: This adds a lovely tangy flavour that really balances the sweetness of the corn. If you can’t find it, I’ll cover substitutions in the FAQs!
• The Flour Blend: Using a mix of corn flour, rice flour, and maida is key for that perfect crispy texture. Corn flour gives it a light crunch, rice flour adds extra crispiness, and maida helps bind everything together. You can experiment with the ratios a little, but this blend works beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the water and 1 tsp salt to a boil in a large pot. Add the sweet corn and boil for just 1 minute. This lightly cooks the corn, making it tender.
2. Drain the corn really well. We don’t want any excess water!
3. In a bowl, combine the boiled corn with the corn flour, rice flour, maida, pepper powder, and 1/4 tsp salt. Mix everything together until the corn is evenly coated.
4. Now, sieve the mixture. This gets rid of any excess flour, which helps prevent the corn from becoming soggy when fried.
5. Heat oil in a deep frying pan or pot over medium heat. Carefully add the coated corn in batches, making sure not to overcrowd the pan.
6. Fry for 3-4 minutes, or until golden brown and crispy.
7. Remove the fried corn with a slotted spoon and place it on paper towels to drain off any excess oil.
8. In a large bowl, toss the fried corn with the Kashmiri red chilli powder, cumin powder, aamchur, remaining 1/4 tsp salt, chopped onion, capsicum, and coriander.
9. Serve immediately with your favourite dipping sauce – tomato sauce is classic!

Expert Tips

• Don’t Overcrowd the Pan: Frying in batches is crucial for maintaining the oil temperature and ensuring even cooking.
• Hot Oil is Key: Make sure the oil is hot enough before adding the corn. You can test it by dropping a tiny piece of the mixture into the oil – it should sizzle immediately.
• Drain Well: Getting rid of excess oil is important for that perfect crispy texture.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the Kashmiri red chilli powder to 1/4 tsp.
  • Medium: Stick to the 1/2 tsp Kashmiri red chilli powder.
  • Hot: Add a pinch of regular chilli powder or some finely chopped green chilli. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Gluten-Free Adaptation: Simply substitute the maida with an equal amount of rice flour.
• Vegan Adaptation: Just make sure you’re using a plant-based oil for frying!
• Street Food Style vs. Home Style: For a more authentic street food vibe, add a squeeze of lemon juice right before serving. I usually keep it simple for a home-style snack.

Serving Suggestions

This Crispy Sweet Corn is best enjoyed fresh and hot! It’s fantastic on its own, or you can serve it with:

• Tomato ketchup
• Mint chutney
• Sweet chilli sauce
• A side of sliced onions and lemon wedges

Storage Instructions

Honestly, this is best eaten immediately. But if you must store leftovers, let them cool completely and then store them in an airtight container at room temperature. They will lose some of their crispiness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to try and revive the texture.

FAQs

Let’s answer some common questions:

1. Can I make this ahead of time? You can prepare the coated corn ahead of time and store it in the fridge for a few hours. But I recommend frying it just before serving for the best results.
2. What is Aamchur and can I substitute it? Aamchur is dried mango powder, and it adds a lovely tangy flavour. If you can’t find it, you can substitute it with 1 tsp of lemon juice or a pinch of citric acid.
3. What type of oil is best for deep frying? I prefer using vegetable oil or sunflower oil for deep frying. They have a high smoke point and a neutral flavour.
4. How do I get the corn to be extra crispy? Make sure the corn is well-drained after boiling, and don’t overcrowd the pan when frying. Sifting the flour mixture is also key!
5. Can I bake this instead of frying? While frying gives the best results, you can try baking it. Toss the coated corn with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. It won’t be quite as crispy, but it’s a healthier option.
6. Is this recipe suitable for kids? Absolutely! You can adjust the spice level to suit their preferences. My little nephew loves this, but I always make a milder version for him.

Enjoy making (and eating!) this Crispy Sweet Corn. Let me know how it turns out in the comments below!