Crispy Corn Recipe
An Overview On Crispy Corn Recipe
Crispy corn is a crunchy crackle doused in a thick glaze of aromatic spices with a zing. Rustle up the Indian masalas in a pan and toss over the fried sweet corn kernels to savor the sensation of these tasty tit bits.
Sweet Corn is a variety of maize with some sweetness in it and it is consumed globally either as a grain or as a vegetable rather. It is cultivated in India on a large scale and even used as a bio fuel and as a live-stock feed. There are a plenty of dishes made of sweet corn and the first and foremost dish is this sweet corn fry. The crispy corn when doused in an array of chatpata masala tastes heavenly even in the very first bite. Cirspy corn is a yummy North Indian snack known for its crunchy texture and piquant spices.
Crispy corn has a wide range of health benefits and it is rich in Iron and folic acid thereby reducing the risk of anemia. Although it has carbohydrates as its primary content, it also has a fair amount of fiber in it. It is a good source of protein, vitamins and minerals. It promotes eye health and prevents diverticular disease. It also promotes healthy skin and lowers blood sugar and cholesterol levels. Moreover, it delays aging process and removes facial acne scars as it is a power house of anti-oxidants. It also surprises us by boosting hair growth. Therefore, you can consider it as a beauty boon and enjoy its benefits to the fullest.
How to select a sweet corn?
Always choose a straight and firm sweet corn. Do not choose the dried ones or the husk removed sweet corns. Also select the corns with fresh green husks and not the dried pale husked ones. And finally check that the kernels are full and not scraped here and there.
How to store them?
You can refrigerate them for two to three days without removing the husk. You can also wrap them in alumnium foil or plastic wrap and keep it in the refrigerator for a minimum of three to four days.
What are the methods to cook them?
You can fry, boil, pressure cook, grill or bake them depending upon the dish you are preparing.
What are the common dishes made generally with sweet corn in India?
Crispy corn fry is the most popular corn based recipe and it is also widely used in curries, soups and salads. Apart from that, it is also used in cutlets, stuffed parathas and raita, pulao, cheese balls, pakoras, toasts, sandwiches and frankies.
Ingredients Required To Make Crispy Corn Recipe
How To Make Crispy Corn Recipe
To make crispy corn recipe, place a saucepan in the stove and switch it on. Pour in two to three cups of water and add the sweet corn kernels to it with the required salt and keep it in medium flame.
Let it boil for five minutes approximately. Now the corn is partially cooked.
Take it out from the stove and strain the excess water using a metal sieve.
Let it cool for a while and transfer it to a large bowl.
Add the measured quantity of corn flour into the bowl and stir in.
Tip in a few more pinches of salt with a nice stir and keep it aside.
Heat the pan again and pour in some cooking oil in it and keep it in high flame.
When it is heated, just tip in a handful of flour coated corn kernels into the oil.
Let it fry for a minute or two until it turns crispy. Flip the kernels to fry evenly.
After a while, when it turns golden brown take it out from the oil and place it on a plate over a paper towel.
Similarly, fry the remaining sweet corn kernels.
Take a bowl and tip in the measured quantities of red chili powder, chaat masala, cumin powder and the lemon juice in it.
Finally, blend in a quarter tea spoon of amchur powder and garam masala each. Add the fried sweet corn to it and stir well.
Garnish it with some fresh;y chopped coriander leaves and now the crispy corn chaat is ready.
Serve it hot for a snack on a rainy evening accompanied with a cup of steaming hot masala chai.
Ingredients
Directions
To make crispy corn recipe, place a saucepan in the stove and switch it on. Pour in two to three cups of water and add the sweet corn kernels to it with the required salt and keep it in medium flame.
Let it boil for five minutes approximately. Now the corn is partially cooked.
Take it out from the stove and strain the excess water using a metal sieve.
Let it cool for a while and transfer it to a large bowl.
Add the measured quantity of corn flour into the bowl and stir in.
Tip in a few more pinches of salt with a nice stir and keep it aside.
Heat the pan again and pour in some cooking oil in it and keep it in high flame.
When it is heated, just tip in a handful of flour coated corn kernels into the oil.
Let it fry for a minute or two until it turns crispy. Flip the kernels to fry evenly.
After a while, when it turns golden brown take it out from the oil and place it on a plate over a paper towel.
Similarly, fry the remaining sweet corn kernels.
Take a bowl and tip in the measured quantities of red chili powder, chaat masala, cumin powder and the lemon juice in it.
Finally, blend in a quarter tea spoon of amchur powder and garam masala each. Add the fried sweet corn to it and stir well.
Garnish it with some fresh;y chopped coriander leaves and now the crispy corn chaat is ready.
Serve it hot for a snack on a rainy evening accompanied with a cup of steaming hot masala chai.