These Barbeque nation style Crispy Corn is a perfect snacks 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 corn recipe.
Diwali calls for celebrations, parties and much needed down time 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 Malai 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.
Almost a year back, during our usual family dinner, we had been to BBQ Nation and there I fell head over heels for their Crisp Corn. Perfectly coated with maida, rice flour, and corn flour, Crispy Corn are pretty delicious and super easy to make.
Along with the crispiness, what elevates Crispy Corn Recipe is its subtle taste which it derives from black pepper powder and salt. Plus, munching on BBQ Nation Style Crispy Corn is so much fun.
You can serve Crispy Corn with chutney or trust me, you can gorge on them even as it is. Here’s its recipe that I follow whenever I make them, have a look at it and use it right away:
Tips to make best Crispy Corn Recipe Barbeque Nation Style
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.
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How to make Crispy Corn Step by Step
Heat water in a large pan.
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 and mash the corn well using your palms.
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.
Heat oil for frying the corns in a pan. Put the corn in hot oil and fry until crispy and golden brown.
Cover the pan while frying the corn.
Remove the crisp corn from the oil and drain on a tissue lined plate.
Heat vegetable oil in a pan.
Add garlic, green chilli, onion and coriander and fry for a few seconds.
Now add salt and white pepper powder.
Add vinegar, red chilli paste and soy sauce.
Add fried corns and toss them to coat with the sauce.
Serve immediately.
BBQ Nation Style Crispy Corn Recipe
Crispy Corn Recipe
Ingredients
- 1 and 1/2 cups Frozen Corn kernels Thawed
- 2 tbsp Cornflour
- 2 tbsp All purpose flour / Maida
- 2 tbsp Rice flour
- Salt to taste
- 1/2 tsp Black pepper powder
- Oil for frying
For the coating
- 1 tbsp Vegetable Oil
- 1 tbsp Garlic Minced
- 2 tsp Green Chilli Finely Chopped
- 1/4 cup Onion Finely chopped
- 2 tbsp Fresh coriander Finely chopped
- Salt to taste
- 1/2 tsp White Pepper Powder
- 1 tsp Vinegar
- 1 tsp Soy Sauce
- 1 tsp Red Chilli Paste
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.
Recipe 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.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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