Rainy evenings call for something hot, spicy, and utterly delicious. What better way to satisfy your monsoon cravings than with a plate of crispy corn? This restaurant-style crispy corn recipe is a must-try snack that brings flavor, texture, and a little spice to your rainy day. Whether you’re hosting a cozy get-together or just indulging in a solo snack, this easy-to-make crispy corn will steal the show.
Why Crispy Corn is the Perfect Rainy Day Snack
There’s something magical about the sound of rain and the crunch of a hot snack in your mouth. Crispy corn is a favorite street-style and restaurant-style appetizer that’s become a monsoon staple for many. It’s quick to prepare, needs minimal ingredients, and delivers maximum satisfaction. The combination of crispy texture and spicy-tangy flavors makes it a must-try recipe.
Ingredients You’ll Need
- 1 cup sweet corn (boiled or steamed)
- 3 tbsp cornflour
- 2 tbsp rice flour (for extra crispiness)
- ½ tsp black pepper powder
- ½ tsp red chili powder
- Salt to taste
- Oil for deep frying
For Garnishing:
- 1 small onion (finely chopped)
- 1 small capsicum (finely chopped)
- 1 green chili (finely chopped)
- Lemon juice
- Fresh coriander leaves
Step-by-Step Recipe
1. Boil the Corn:
Boil sweet corn kernels for 5–6 minutes until soft. Drain and let them cool.
2. Coat the Corn:
In a mixing bowl, add cornflour, rice flour, red chili powder, black pepper, and salt. Add the boiled corn and mix well so the kernels are coated evenly. Sprinkle a little water if needed to help the flour stick.
3. Deep Fry:
Heat oil in a deep pan. Drop the coated corn in batches and fry on medium flame until golden brown and crispy. Make sure not to overcrowd the pan. Remove and place on tissue paper to absorb excess oil.
4. Toss with Flavors:
In a large bowl, toss the crispy corn with chopped onions, capsicum, green chilies, a dash of lemon juice, and freshly chopped coriander.
Tips for the Perfect Crispy Corn
- Dry Corn Properly: Make sure the boiled corn is completely dry before coating with flour to ensure maximum crispiness.
- Double Fry for Extra Crunch: You can fry the corn twice if you prefer an even crispier texture.
- Serve Immediately: Crispy corn tastes best when served hot and fresh.
Customization Ideas
- Add a spoon of schezwan sauce or chaat masala for an Indo-Chinese twist.
- You can also bake or air-fry the corn if you want a healthier version, although the classic deep-fried method brings the best crunch.
This restaurant style crispy corn recipe is a simple yet irresistible snack that brings comfort during the rainy season. It’s crunchy, spicy, tangy, and bursting with flavors. Whether you’re cooking for your family or just treating yourself, this quick and delicious snack is guaranteed to impress. So the next time it rains, head to your kitchen and whip up this monsoon special crispy corn!
