How to make crispy corn at home?

This fun and crispy corn recipe combines a crunchy texture with vibrant stir-fried veggies and a subtle, tangy sauce. We can make crispy corn at home. It’s the perfect appetiser or snack, packed with flavours and contrasting textures. The balance of crispiness and delicate saucy coating makes this dish a crowd-pleaser, turning a simple corn snack into an exciting and delicious experience.

Once I went to a pub in Bangalore and I tried this dish. It was so mind blowing that I wanted to try this recipe at home. So, after trying for a few times I managed to create this recipe that resembles the taste I have been aiming for.

Crisp corn at home is a very good party snack. You can make this dish as a starter for parties and get to gather. I personally like to make this dish when we are watching a football match or while watching an IPL (Indian Premier League) cricket match during the weekend. Try this recipe and let us know what occasion would prefer to make this snack.

Ingredients:

For Crispy Corn:

• 2 cups sweet corn kernels (preferably frozen or boiled)
• 3 tablespoons Maida (all-purpose flour)
• 3 tablespoons corn flour
• 1 teaspoon black pepper powder
• 1 teaspoon red chili powder
• 1 teaspoon garlic paste
• 1/2-inch ginger
• 1 tablespoon soy sauce
• Salt to taste
• Oil for deep frying

For the Garnishing:

• 1 small onion, finely chopped
• 1⁄4 each of red, green, and yellow bell peppers, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon soy sauce
• Finely grate the ginger
• 1 teaspoon chili sauce (adjust according to spice preference)
• 1 teaspoon vinegar
• 1 tablespoon oil
• Spring onions for garnish (optional)

Method:

Preparing the Crispy Corn

1. Coat the Corn: In a mixing bowl, combine the corn kernels with maida, corn flour, black pepper, red chili powder, garlic paste, soy sauce, and salt. Toss well until the corn kernels are evenly coated in the dry mixture. Make sure each kernel is coated individually and not clumped together.
2. Deep Frying:
   • Heat oil in a deep-frying pan.
   • Fry the coated corn in batches on medium-high heat. Fry until the corn becomes golden and crispy.
   • Use a slotted spoon to remove the fried corn and place them on a paper towel to absorb the excess oil. Set aside.

Stir-Frying the Veggies

1. Sauté the Vegetables:
   • In a wok or large frying pan, heat 1 tablespoon of oil.
   • Add finely chopped onions and sauté them for a minute until translucent.
   • Add the chopped red, green, and yellow bell peppers, and green chilies. Stir-fry for 2-3 minutes on high heat, so the veggies remain crunchy and retain their color.
2. Adding the Sauces:
   • Add soy sauce, chili sauce, and vinegar to the stir-fried veggies. Mix well and sauté for another minute.
   • The sauce should just coat the vegetables lightly without making the mixture too wet or saucy.

Tossing the Corn

1. Combine with Corn:
   • Add the crispy fried corn to the veggie mixture in the wok.
   • Toss everything together gently, ensuring that the crispy corn is coated with the sauce and veggie mix. The dish should remain dry and not overly saucy.

Garnishing the Corn

• Garnish with finely chopped spring onions for a fresh touch (optional).

Serving Suggestions:

Serve the crispy corn stir-fry hot as a snack, appetizer, or even as a side dish to complement any Indo-Chinese meal. The crispy texture of the corn combined with the crunch of the veggies and the umami flavor of the sauces will make this dish irresistible.

Tips:

• For Extra Crispiness: Double fry the corn if needed. Fry it once until lightly golden, remove, and then refry to get that perfect crispiness.