• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers/Snacks

    Published: Dec 25, 2013 · Modified: Dec 26, 2019 by Usha Rao

    Crispy Corn

    I usually do not use corn in rice or curries. However, I love baby corn in Chinese food though. I wanted to cook something with baby corn but could not find fresh or frozen baby corn and I am not a big fan of canned food in general. It was a bit challenging for me to come up with a menu for this theme. All the corn varieties I usually prepare are snacks, although we sometimes eat these corn varieties for lunch and dinner. Since I posted a salad yesterday, I thought I would do a snack item today.

    Crispy corn in a bowl.

    One of U's cousins owns a restaurant back home and during one of my visits to Hyderabad, he had some cooking trails with a few chefs. One of the items prepared during the trials was crispy corn. I totally loved it and upon request, the chef gave us his recipe. He did not give the measurements though. I do remember the chef mentioning that Green Giant canned corn is what he always used for this recipe and no egg. He deep fried the corn and then tempered it with some garlic, green chilies and soya sauce. I do not remember if he added any more ingredients. Soon after coming back, I did make this recipe a few times but never noted down the recipe. I have not made this recipe in a long time and thought of making it again today.

    Crispy Sweet Corn in a bowl.

    It turned out good but I felt the corn was a bit sticky despite being crispy. I do not know if it had to do with the corn I used or if it had to do with the frying. I have to try other variety of corn to figure out the right variety of corn for this recipe.

    Collage of corn, one in a cone shaped stand and another in a bowl.

    Total Time: 25 - 30 minutes
    Preparation: 10 minutes
    Cooking Time: 15 - 20 minutes
    Serves: 2

    Ingredients:

    • 2 cans of Corn Niblets (each can is 7 oz can, appox. 1 cup)
    • 2 tbsp. Corn Starch
    • 2 tbsp. All-Purpose Flour
    • ½ tsp. Pepper Powder
    • ¼ tsp. Salt (adjust to taste)
    • Oil for Deep Frying
    • 1 tbsp. Oil for tempering (Can use less, 1-2 tsp.)
    • 2 Green Chilies chopped or ½ tbsp. chopped Green Chilies (adjust to taste)
    • 2 Garlic Cloves chopped or ½ tbsp. chopped Garlic
    • 1 Green Onion chopped or 2 tbsp. chopped Green Onion
    • ½ tsp. Soya Sauce
    • ⅛ tsp. Salt (adjust to taste)

    Preparation:

    • Open the cans and transfer the corn to a colander or a strainer. Rinse the corn under running water and let it drain.
    • Take the corn into a bowl, add salt, pepper powder and mix well. Add corn flour (starch), all purpose flour and mix so that flours coat the corn.
    • Heat oil for deep frying. When oil is hot, sprinkle handful of corn in the oil and fry the corn until crispy. This will take about 3-4 minutes on medium - high to high flame. I fried the corn in 3 batches.
    • Once the corn is crispy, remove from oil and drain on a paper towel.
    • Once all the corn is fried, take 1-2 tsp. oil in a separate pan for the tempering. Can use the same oil in which the corn was fried.
    • Add chopped garlic, green chilies and saute for few seconds. Then add green onions, cilantro, soya sauce, salt and mix well.
    • Add fried corn and mix well until the tempering coats the corn. Fry for few more seconds.
    • Transfer to a serving bowl and serve hot.

    Note:

    • I wanted to use corn kernels but the store I went to had only corn niblets from Green Giant. There were other brands that had kernels but I do remember the chef mentioning Green Giant brand kernels are the best for this dish. Corn niblets turned out crispy but it was not as crispy as the ones I tasted back home. I need to try other brands to get the right taste.
    • For tempering I used 1 tablespoon (3 tsp) oil but I felt I could have used less.

    Related Recipes

    • Mango and Corn Salad
    • Corn, Bell Pepper and Cheese Toasties
    • Easy Sauteed Sweet Corn Kernels
    • Corn Kheer & Corn Vada
    • BM#4 Day 1: Vegetable Sweet Corn Soup

    Signup to the newsletter to receive latest updates from MySpicyKitchen.

    More Appetizers/Snacks

    • Masala muri in a cone shaped bag.
      Jhal Muri, Spicy Puffed Rice
    • Bowl of spicy sauce in the middle of the plate, surrounded by fried tofu slices.
      Korean Pan Fried Tofu with Spicy Sauce
    • Prawn pakoda on a brown paper.
      Shrimp Pakoda ~ Fried Shrimp
    • A platter of Indian flavored chicken patties.
      Indian Chicken Cutlet Recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. shanthi says

      March 31, 2016 at 10:38 am

      i did it today , and it started spluttering very badly that my kitchen was in a real mess ... oil all over ....and the corn turned out hard too ... i dont know where and what went wrong ....

      Reply
      • MySpicyKitchen says

        March 31, 2016 at 11:40 am

        I am sorry your kitchen was a mess. The only thing I can think of is too much water content in corn to cause the spluttering. Did you use frozen corn? If the corn is not thawed completely, that could cause spluttering.

        Reply
    2. shanthi says

      March 31, 2016 at 10:35 am

      can we use frozen sweet corn ...

      Reply
      • MySpicyKitchen says

        March 31, 2016 at 11:35 am

        If you use frozen corn, make use the corn is completely thawed and squeeze out as much water as you can. i have not tried it with frozen corn though.

        Reply
    3. vasu says

      September 30, 2015 at 5:04 am

      Is it boiled corn or unboiled ones...sweet corn or normal corn

      Reply
      • MySpicyKitchen says

        September 30, 2015 at 12:43 pm

        I used canned corn and if you cannot find canned corn, you can cook fresh corn and then use. But do not over cook/boil the corn. Yes, it is sweet corn.

        Reply
    4. Tamotia says

      September 18, 2015 at 8:39 am

      I trEid the recipe but I had one problem in frying...as soon as I added the coated corn to the oil it started splurting so much. Was it due to the water content in the corn ? The corn also burst open.

      Reply
      • MySpicyKitchen says

        September 18, 2015 at 10:53 am

        It could be the water content or very hot oil.

        Reply
    5. riturang says

      January 27, 2015 at 8:52 am

      Nice- Looking forward to make some crispy corn today with spinach.

      Reply
    6. pooja says

      August 04, 2014 at 5:39 am

      great recipe..amazing taste..

      Reply
    7. themadscientistskitchen says

      January 06, 2014 at 9:59 am

      I have had this in restaurants Thanks bookmaking this. Its something that I have been wanting to try for ages.

      Reply
    8. Sandhya Ramakrishnan says

      January 02, 2014 at 10:21 pm

      Such a lovely snack! I will definitely be making this. Please link it to the kid's delight event when you get a chance!

      Reply
    9. Pavani says

      January 01, 2014 at 4:49 pm

      Such a tempting and addictive corn snack.

      Reply
    10. Srivalli says

      January 01, 2014 at 5:30 am

      Wow I have never tried this way Usha..more as a pakoda infact..this sounds so delish!..will try it sometime..

      Reply
    11. Mireille says

      December 28, 2013 at 11:31 am

      what a lovely snack

      Reply
    12. Sapana says

      December 27, 2013 at 7:16 am

      That is a wonderful snack with corns ...awesome !

      Reply
    13. Vanamala says

      December 26, 2013 at 6:59 pm

      Lovely .. Bookmarked

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen