Crispy Sweet Corn Recipe – Indian Style Chili Garlic Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Sweet Corn Recipe – Indian Style Chili Garlic Snack

Introduction

Okay, let’s be real – who doesn’t love a good snack? And this Crispy Sweet Corn is seriously addictive. I first made this for a little get-together with friends, and it disappeared within minutes! It’s the perfect blend of sweet, spicy, and crunchy, and it’s way easier to make than you might think. This Indian-style chili garlic sweet corn is a total crowd-pleaser, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This isn’t your average sweet corn recipe. We’re taking sweet corn kernels and giving them a super crispy coating, then tossing them in a flavorful, homemade chili garlic sauce. It’s a fantastic Indo-Chinese fusion dish that’s perfect for parties, movie nights, or just when you’re craving something delicious. Plus, it comes together in under an hour!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups sweet corn (about 300g)
• 0.25 cup onion, finely chopped (about 30g)
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, grated
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 3 tablespoons spring onion (white portion), chopped
• 3 tablespoons spring onion (green portion), chopped for garnish
• 0.25 cup coriander leaves, chopped
• 0.5 teaspoon black pepper powder
• 1 teaspoon red chilli powder (or more, if you like it hot!)
• Oil, as needed for frying
• Salt, to taste
• 3 tablespoons all-purpose flour (maida) – about 45g
• 1 tablespoon rice flour – about 10g
• 1 tablespoon corn starch – about 8g

Ingredient Notes

Let’s talk ingredients for a sec!

• Corn Starch is Key: Don’t skip the corn starch! It’s the secret to getting that extra crispy coating. It really makes a difference.
• Spice Balance: I love how this recipe balances Indian spices like chili powder with the savory sweetness of Chinese-inspired sauces. It’s a flavor explosion!
• Chili-Tomato Sauce: Everyone has their favorite brand of chili-tomato sauce. I usually use Hakka sauce, but brands like Topop or even a good quality ketchup with a dash of chili powder work well too. Experiment and find what you like best!
• Sweet Corn: You can use fresh, frozen, or even canned sweet corn. If using frozen, make sure it’s fully thawed and drained.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 5-6 cups of water to a boil. Add the sweet corn kernels and a pinch of salt. Cook for 5-6 minutes, until tender-crisp. Drain the corn really well. We don’t want soggy corn!
2. In a bowl, combine the boiled corn with 1 tablespoon of all-purpose flour, a pinch of salt, and a dash of pepper.
3. Gradually add the remaining flours (all-purpose flour, rice flour, and corn starch) to the corn, mixing well to coat each kernel evenly. Make sure every piece is nicely covered.
4. Heat oil in a pan over medium-high heat. You want enough oil for shallow frying. Fry the coated corn in batches, using a partially covered lid to prevent splattering. Fry until golden brown and crispy – about 3-4 minutes per batch.
5. Remove the fried corn with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
6. While the corn is frying, let’s make the sauce! In a separate pan, heat a little oil and sauté the garlic, ginger, green chilli, onion, and the white parts of the spring onion until fragrant. This usually takes about 2-3 minutes.
7. Add the chili-tomato sauce, soy sauce, black pepper powder, red chilli powder, and salt to the pan. Mix well and cook for another minute or two, until the sauce is heated through.
8. Now, the best part! Toss the fried corn in the sauce mixture, making sure every piece is coated.
9. Garnish with fresh coriander leaves and the green parts of the spring onion. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the corn. Frying in batches ensures even cooking and maximum crispiness.
• Make sure the oil is hot enough before adding the corn. If the oil isn’t hot enough, the corn will absorb too much oil and become soggy.
• Taste the sauce and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• My Family’s Favorite: My kids love it when I add a little bit of grated cheese to the sauce! It makes it extra gooey and delicious.
• Spicy Kick: For a real fiery kick, add a pinch of cayenne pepper to the sauce.
• Garlic Lovers: If you’re a garlic fanatic like me, feel free to add an extra tablespoon of minced garlic.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your chili-tomato sauce doesn’t contain any animal products.

Gluten-Free Adaptation

To make this gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. A 1:1 gluten-free baking flour works perfectly.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon and omit the green chilli.
• Medium: Use 1 teaspoon of red chilli powder and 1 green chilli.
• Hot: Use 1.5 – 2 teaspoons of red chilli powder and 2-3 green chillies.

Festival Adaptations

This Crispy Sweet Corn is a huge hit at parties! It’s perfect for Diwali, Holi, or any festive gathering. It’s a fun and flavorful snack that everyone will love.

Serving Suggestions

Serve this Crispy Sweet Corn hot and fresh as an appetizer or snack. It pairs perfectly with a cup of chai or a cold beverage.

Storage Instructions

This is best enjoyed immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The corn will lose some of its crispiness, but it will still be delicious! Reheat in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is the best way to get the corn extra crispy?

Using corn starch in the coating is the biggest secret! Also, make sure you fry the corn in batches and don’t overcrowd the pan.

Can I make this recipe ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to fry the corn just before serving to ensure maximum crispiness.

What type of chili-tomato sauce works best in this recipe?

Hakka sauce is my go-to, but any good quality chili-tomato sauce will work. Experiment and find your favorite!

Can I air fry the corn instead of deep frying?

Yes, you can! Preheat your air fryer to 200°C (390°F). Lightly spray the coated corn with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.

How can I adjust the sweetness level in this dish?

If you prefer a less sweet dish, use a chili-tomato sauce with less sugar or add a squeeze of lemon juice to balance the flavors.