BBQ Nation Style Crispy Corn

4.31 from 13 votes

These Barbeque nation style Crispy Corn is a perfect snack to serve your guests when you have a time crunch. Super easy and quick to make, you are definitely going to love this one. Here is how to make crispy fried corn recipe.

Crispy corn served in a plate
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Diwali calls for celebrations, parties and much needed downtime which allows us to rejuvenate, absorb the positivity of the festivities and restart our work with all the batteries charged, right?

But most importantly, what matters is FOOD.

Be it luscious desserts or platter full of munchies or bowls of sweets, one cannot cherish the vibe of Diwali without something delicious to eat.

Apart from the usual Diwali dishes that I make every year, this time, we had arranged a small BBQ party a few days before Diwali night.

Along with Murgh Tikka, we even served Cajun Potatoes with Chilli Mayonnaise Dip to our guests but most of all BBQ Nation Style Crispy Corn Recipe made everyone feel elated and stole the show at the snacks table.

And everyone loved it so much, that most of them started asking me about its recipe and they were quite shocked to listen how easy this delicious snack is to make.

Perfectly coated with maida, rice flour and corn flour, Crispy Fried Corn are pretty delicious and super easy to make.

You can also try some of the other snacks that I made with Corn – Corn Cheese Balls, Sweet Corn Chaat, Corn Pakoda.

About this recipe

It is a simple snack where corn is coated with maida, rice flour, corn flour, salt and black pepper powder mixture and then deep fried until it changes its colour to golden brown and becomes crispy. 

Once it is fried, they are cooked along with garlic, green chillies, onion, coriander leaves, white pepper powder, salt, vinegar, soy sauce and red chilli paste.

The delicious fried corns get a makeover after mixing with these ingredients. 

Also add in some finely chopped onions on the top, before serving, it tastes great with the crispy corns.

Almost a year back, for our usual family dinner, we had been to BBQ Nation, which is a popular BBQ food chain in India.

While I loved all the starters, I fell head over heels for their Crispy Corn.

Crispy and crunchy, I just couldn’t stop myself from eating these delicious corn delights.

I was so hooked to this starter, that I started looking at what all ingredients has gone into this recipe and made my own version over the weekend which turned out to be very close to the one I had in the restaurant.

Along with the crispiness, what elevates this recipe is its subtle taste which it derives from black pepper powder and salt.

And the best part, it is super easy to make and even my kiddo loves munching on them. 

Ingredients

Corn Kernels – You can either use the fresh corn kernels or the frozen ones. The frozen ones will take a little more time to cook than the fresh ones.

To coat the Corn – Corn is coated with a mixture of cornflour, all purpose flour, rice flour, salt and black pepper powder. This mixture adds a crispy coating on the corn, when it is deep fried.

Oil – You can use any vegetable oil of your choice to deep fry the corn.

For the Sauce – The crispy deep fried corns are then coated with a spicy sauce which requires ingredients such as garlic, green chillies, onion, coriander leaves, salt, white pepper powder, soy sauce, vinegar and red chilli paste.

You can always adjust the amount of green chillies and red chilli paste, to suit your taste buds,

The ingredients in the sauce all together adds a nice spicy tangy flavour to the crispy corn that makes them even more delicious.

How to make Crispy Corn?

Heat water in a large pan.

Water heating in a pan

Add corn kernels and boil until they are softened.

Corn boiling in water

Drain the water and spread the corn on a kitchen towel for an hour.

Mix corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder in a bowl and mash the corn well using your palms.

Corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder added to a bowl

Add little water in the corn if it’s too dry. The cornflour maida mixture should coat the corn but the mixture should not be lump. This step is very important so be very vigilant.

Coated corn kernels ready for frying

Heat oil for frying the corns in a pan. Put the corn in hot oil and fry until crispy and golden brown. 

Frying coated corn kernels in a pan

Cover the pan while frying the corn.

Corn frying in a pan with covered lid

Remove the crisp corn from the oil and drain on a tissue lined plate.

Fried corn kernels

Heat vegetable oil in a pan.

Vegetable oil heating in a pan

Add garlic, green chilli, onion and coriander and fry for a few seconds.

Frying garlic, green chilli, onion and coriander in vegetable oil

Now add salt and white pepper powder.

White pepper and salt in the pan

Add vinegar, red chilli paste and soy sauce.

Vinegar, red chilli paste and soy sauce added in a pan

Add fried corns and toss them to coat with the sauce.

Fried corn tossed in sauce

Serve immediately.

Ready to serve crispy corn

Pro Tips by Neha

I have used frozen corn kernels to make this recipe but you can definitely use fresh kernels.

When using frozen corn, just thaw them until they are soft. if there is water in them, dab with a kitchen towel and then use them in the recipe.

I like to cook the kernels a bit so that they are nicely softened.

Make sure there is very less moisture in your corn kernels.

This step is very important because if there is moisture in the corn, they will stick together and will not come out crispy.

Make sure to cover the pan with lid after adding the corn in the oil.

The kernels might burst splattering oil all over.

You can also add a bit of soy sauce instead of water in the mixture to make it even more flavourful.

Crispy corn served in a plate
4.31 from 13 votes

Crispy Corn Recipe

Perfectly coated with maida, rice flour, and corn flour, BBQ Nation Style Crispy Corn Recipe are pretty delicious and super easy to make.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 people

Ingredients 

  • 1 and ½ cups Frozen Corn kernels (Thawed)
  • 2 tablespoon Cornflour
  • 2 tablespoon All purpose flour / Maida
  • 2 tablespoon Rice flour
  • Salt to taste
  • ½ teaspoon Black pepper powder
  • Oil for frying

For the coating

  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Garlic (Minced)
  • 2 teaspoon Green Chilli (Finely Chopped)
  • ¼ cup Onion (Finely chopped)
  • 2 tablespoon Fresh coriander (Finely chopped)
  • Salt to taste
  • ½ teaspoon White Pepper Powder
  • 1 teaspoon Vinegar
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Red Chilli Paste
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Instructions 

  • Heat water in a large pot.
  • Add corn kernels and boil until they are softened.
  • Drain the water and spread the corn on a  kitchen towel for an hour.
  • Mix corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder in a bowl.
  • Mash the corn well using your palms.
  • Add some more cornflower and maida if the corn is too wet.
  • Add a few drops of water if the corn is too dry.
  • Heat oil for frying the corns in a pan.
  • Put the corn in hot oil and fry until crispy and golden brown on medium high flame.
  • Cover the pan while frying the corn.
  • Remove the crisp corn from the oil on a tissue lined plate.
  • To make the coating, heat oil in a pan.
  • Add minced garlic, green chilli, onion and coriander.
  • Add salt and white pepper powder.
  • Add vinegar, red chilli paste and soy sauce.
  • Add fried corns in the pan and mix well.
  • Serve immediately.

Notes

After frying the corn, coat them immediately in the sauce and serve.
You can keep the coating ready while the corns are frying.
I have used frozen corn kernels to make this recipe but you can definitely use fresh kernels.
Make sure there is very less moisture in your corn kernels. This step is very important because if there is moisture in the corn, they will stick together and will not come out crispy.
When using frozen corn, just thaw them until they are soft. if there is water in them, dab with a kitchen towel and then use them in the recipe. I like to cook the kernels a bit so that they are nicely softened.
Make sure to cover the pan with oil after adding the corn in the oil. The kernels might burst splattering oil all over.
You can also add a bit of soy sauce instead of water in the mixture to make it even more flavourful.

Nutrition

Calories: 138kcal, Carbohydrates: 24g, Protein: 3g, Fat: 4g, Saturated Fat: 3g, Sodium: 102mg, Potassium: 140mg, Fiber: 2g, Sugar: 3g, Vitamin A: 165IU, Vitamin C: 5.1mg, Calcium: 4mg, Iron: 0.5mg
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