Crispy Corn Recipe – Vegan

Those who have visited Barbeque Nation know how one can’t restrict themselves to just one serving of their Crispy Corn. The dish is super simple to make at home and with the below-given step-by-step recipe you can make a dish very similar to that of Barbeque Nation. Just three spices like red chilli powder, dry mango powder and salt is used to flavor up the dish. Crispy Corn is the perfect dish to enjoy during the pleasant monsoon season.

This scrumptious dish can also be served as an evening snack along with tea or coffee. To make the dish more wholesome and flavourful, you can also add finely chopped onion, tomato and capsicum to it. This corn dish is perfect for kitty parties, birthdays, date night, buffet parties or any other special occasion. Be it kids or adults, everyone will love this recipe for sure. Don’t forget to bookmark this recipe for next time.

Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below.

How to make Crispy Corn

Step 1 – Thaw the sweet corn

Let the frozen sweet corn thaw and come back to room temperature.

Step 2 – Boil the corn

Boil some water in a pot. Once it comes to a boil, add corn to the pot. Stir and boil for just 2 minutes. Now drain the excess water and collect the corn in a sieve.

Step 3 – Mix in corn flour and rice flour

Add sweet corn to a bowl. Add rice flour and corn flour and give a good mix. Now add some salt and black pepper powder. Again mix to coat the corn well.

Step 4 – Dust off excess flour

Now add the corn to a sieve and shake a bit to dust off excess flour.

Step 5 – Fry the corn

Heat oil in a kadhai. Deep-fry the coated corn until crispy in texture and golden brown in colour.

Step 6 – Add the spices

Add the fried corn to a bowl. Add red chilli powder, dry mango powder, salt and lemon juice. Toss well to coat the corn in the spices. Adjust salt as per taste.

Step 7 – Ready to be served

Your scrumptious Crispy Corn is now ready to be served.

Ingredients of Crispy Corn

• 4 Servings
• 2 cup frozen sweet corn
• 2 tablespoon rice flour
• salt as required
• 1/2 teaspoon dry mango powder
• 1 cup vegetable oil
• 1/4 cup corn flour
• 1/2 teaspoon powdered black pepper
• 1/2 teaspoon red chilli powder
• 1 tablespoon lemon juice