Spicy Corn Recipe – Crispy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Corn Recipe – Crispy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this spicy corn recipe is it. It’s seriously addictive – crispy, tangy, and with just the right amount of heat. I first made this years ago, inspired by the street food vendors back home, and it’s been a family favorite ever since. It’s perfect for movie nights, parties, or just when you need a little something to munch on.

Why You’ll Love This Recipe

This isn’t just any corn snack. It’s a burst of Indian flavors, transformed into a delightfully crunchy treat. It’s surprisingly easy to make, even if you’re not a seasoned cook. Plus, it’s a fantastic way to use up leftover corn! Honestly, once you try this, you’ll be craving it all the time.

Ingredients

Here’s what you’ll need to whip up a batch of this spicy goodness:

• 2 cups corn kernels (about 300g)
• 8-10 tbsp corn flour (about 60-75g)
• 3-5 tbsp all-purpose flour (about 30-40g)
• 1 tsp salt
• 0.25 tsp turmeric powder
• Vegetable oil, for deep frying
• 4 tbsp garlic, finely chopped
• 4 tbsp cilantro (fresh coriander), finely chopped
• 4 green chilies, finely chopped
• 1 small onion, finely chopped
• 0.5 tsp vinegar
• 1 tsp red chili sauce

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Corn Flour is Key: Don’t skimp on the corn flour! It’s what gives the corn that incredible crispy coating.
• Chili Sauce Choices: Red chili sauce varies a lot regionally. Feel free to use your favorite brand – some are sweeter, some are spicier. I personally love using a slightly tangy one.
• Fresh Cilantro is a Must: Seriously, don’t substitute dried cilantro here. The fresh, bright flavor is essential. It really lifts the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of salted water to a boil. Add the corn kernels and cook for about 10 minutes, until they’re tender but still a little firm. Drain them really well – we don’t want soggy corn!
2. Now, in a large bowl, combine the parboiled corn with the corn flour, all-purpose flour, and salt. This is where the fun begins! Squeeze the kernels with your hands for 2-3 minutes. It’ll seem a little messy, but this helps create a sticky coating that will hold everything together.
3. Add the turmeric powder and 1 tsp of water. Mix it all up until the flour fully coats the corn kernels. You want every little piece covered.
4. Heat up your vegetable oil in a deep frying pan or wok over medium-high heat. Carefully drop in the coated corn in batches, making sure not to overcrowd the pan. Fry for 6-8 minutes per batch, until they’re golden brown and floating. Drain them on paper towels to get rid of any excess oil.
5. While the corn is frying, heat 2 tbsp of oil in a separate wok. Sauté the chopped garlic, cilantro, green chilies, and onions for about 2 minutes, until they’re fragrant and slightly softened.
6. Finally, toss the fried corn with the sautéed mixture. Season with salt, pepper, vinegar, and red chili sauce. Give it a good mix, and that’s it!

Expert Tips

• Don’t Overcrowd the Pan: Frying in batches is crucial for getting that perfect crispy texture.
• Oil Temperature: Make sure the oil is hot enough before adding the corn. If it’s not, the corn will absorb too much oil and become soggy.
• Taste as You Go: Adjust the seasoning to your liking. Add more chili sauce for extra heat, or a little more vinegar for tanginess.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chili sauce ingredients.
• Gluten-Free Adaptation: Swap the all-purpose flour for besan (chickpea flour) for a gluten-free version. It adds a lovely nutty flavor.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. You can also adjust the number of green chilies.
• Street Food Style vs. Home Style: Street vendors often use a slightly different spice blend. Feel free to experiment with chaat masala or amchur powder (dried mango powder) for a more authentic street food flavor.

Serving Suggestions

This spicy corn is best enjoyed fresh and hot! It’s amazing on its own as a snack, or you can serve it as a side dish with a simple meal. It also pairs really well with a cup of chai.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature. They’ll lose some of their crispiness, but they’ll still be delicious. Reheating in a preheated oven or air fryer for a few minutes can help restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of corn works best for this recipe? Fresh or frozen corn kernels both work great! If using frozen, make sure to thaw them completely and pat them dry before using.
• Can I make this ahead of time? You can prepare the corn mixture ahead of time and store it in the fridge for a few hours. But I recommend frying it just before serving for the best texture.
• How do I adjust the spice level? Reduce the number of green chilies or use a milder chili sauce. You can also add a pinch of sugar to balance the heat.
• What is a good substitute for vegetable oil? You can use canola oil or peanut oil.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!