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crispy corn
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3.72 from 53 votes

How to make Crispy Corn Kernels

Crispy fried corn- perfect snack for monsoon
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Side Dish, snacks/starters
Cuisine: Chinese Cuisine, Indian
Keyword: crispy corn, crispy fried corn, fried corn kernels
Servings: 2 people
Author: Anjana Chaturvedi


  • 1 cup Corn Kernels / Makai Dana
  • 2.5 tbsp Rice Flour / Chawal Ka Atta
  • 2 tbsp Arrowroot / Corn Flour / Tapkir
  • 1/3 tsp Pepper Powder / Kali Mirch

To Stir Fry

  • 2.5 tbsp Bell Peppers / Capsicum / Shimla Mirch finely chopped
  • 2.5 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1 tsp Green Chillies / Hari Mirch
  • 1 tsp Soy Sauce / Soya Sauce
  • 1.5 tsp Vinegar / Sirka
  • pinch of Pepper Powder / Kali Mirch


  • Drain the water from the tinned corn
  • Take a bowl and add corn niblets ,salt and pepper powder in it and mix .
  • Sprinkle rice flour and corn flour over it and mix.(no need to add water,but if the flour is not sticking on the corn then just sprinkle few drops of water))
  • Rest it for a minute.
  • Heat enough oil to deep fry in a deep and wide pan.
  • Add a handful of corn in the hot oil.
  • Stir once and fry and once it start crackling then cover the pan partially with a pan as the corn may splutter and hit your face or body.
  • When the corn become crisp it start floating on the pan.
  • When done remove from the pan.
  • Drain on a paper napkin to remove and absorb the extra oil
  • Repeat the process with the remaining corns.
  • To Temper- Heat a tsp of oil in a pan
  • Add chopped green chilies and capsicum and stir fry for few seconds.
  • Add fresh coriander ,soy sauce ,vinegar ,pinch of pepper powder and mix.
  • Now add fried corn and mix properly.
  • Serve immediately and enjoy.