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.
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.