Crispy Corn is a beloved street-food inspired appetizer featuring golden fried corn kernels tossed in a light Indo-Chinese spice mix of tangy chaat masala and chillies. This crunchy vegetarian starter was first introduced by the Barbeque Nation restaurant chain in India and quickly became a crowd favorite. Diners can’t get enough of the sweet-and-spicy flavor and addictive crisp texture – even the kids and picky eaters often polish off an entire bowl in no time! If you’ve ever visited BBQ Nation, you likely remember this famous Crispy Corn appetizer and its burst of flavors.
A Bite of Desi-Chinese Fusion: Crispy Corn embodies the Indo-Chinese fusion vibe – think Indian chaat meets Chinese stir-fry. The corn kernels are fried to a delightful crunch and then tossed with spring onions, chillies, and spice powders that tingle your taste buds. It’s love at first crunch for many of us who tried it at the restaurant, and now this recipe lets you recreate that magic at home. In this blog-style recipe, we’ll walk through how to make perfectly crispy fried corn (with tips to keep the coating light and crunchy), plus a healthier air-fryer/oven variation. Let’s get frying!
Ingredients
For the Crispy Corn Kernels (Coating & Frying):
Sweet corn kernels – 2 cups (fresh or frozen; if frozen, thawed and drained)
Cornflour (corn starch) – 2 tablespoons
Rice flour – 2 tablespoons
All-purpose flour (maida) – 2 tablespoons
Salt – ½ teaspoon (or to taste)
Black pepper powder – ½ teaspoon (to taste)
Oil for deep frying – as needed (about 2-3 cups depending on pan size)
For Spice Mix & Toss:
Red chilli powder – ½ teaspoon (adjust for heat preference)
Ground cumin powder – ¼ teaspoon
Chaat masala – ½ teaspoon (or use ½ tsp dry mango powder/amchur + a pinch of black salt)
Salt – a pinch (to taste, for the toss)
Onion – 2–3 tablespoons, finely chopped (about 1 small onion)
Green chilies – 1, finely chopped (optional, for extra heat)
Capsicum (bell pepper) – 2 tablespoons, finely chopped (optional for color & crunch)
Fresh coriander leaves – 2 tablespoons, finely chopped
Lemon juice – 2 teaspoons (freshly squeezed, for tangy flavor)
Optional: If you have peri-peri seasoning, you can use ~1 teaspoon of it in place of the chilli and chaat masala for a BBQ Nation authentic twist. If you prefer a saucier Indo-Chinese finish, keep a teaspoon each of soy sauce, tomato ketchup, and honey on hand – but we will mostly stick to the dry spice mix to retain crispiness.
Instructions
1. Prep the Corn: If using fresh corn on the cob, remove the kernels from 2 cobs (approximately 2 cups kernels). Boil the fresh kernels in salted water for 2–3 minutes until just tender, then drain. If using frozen sweet corn, simply thaw and rinse with water, then drain. In either case, make sure to drain the corn thoroughly. The kernels should be moist but not water-logged – excess water will make the coating soggy and can cause oil splatters. Pat the corn dry with a paper towel if needed.
2. Coat with Seasoned Flour: Place the corn kernels in a large mixing bowl. Add a pinch of salt and the black pepper, tossing to lightly season the corn. Now add the cornflour, rice flour, and all-purpose flour to the bowl. Toss everything gently but thoroughly, so all kernels get a thin, even coating of the flour mixture. (Do not add water; the slight dampness of the corn is enough to make the flour stick.) A pro-tip is to put the flour-coated corn in a sieve or colander and shake it – this removes excess loose flour and ensures a light, uniform coating on each kernel. A thin coating is key to the signature crunch, so don’t skip sifting off the extra flour!
3. Heat the Oil: In a deep pan or wok (kadai), heat enough oil for deep frying over medium-high heat. To test the oil, drop in one coated corn kernel – it should sizzle and rise to the surface fairly quickly. The oil needs to be hot (around 170–180°C if you have a thermometer). Hot oil is crucial because frying at high heat will make the corn very crunchy without soaking up too much oil. Tip: Have a lid or splatter screen ready for the next step, as the corn can sometimes pop in the hot oil like popcorn!
4. Deep Fry in Batches: Carefully add a handful of the flour-coated corn kernels to the hot oil to form a single layer. Immediately cover the pan with a lid or mesh splatter guard for the first 30 seconds of frying – corn kernels may burst on contact with hot oil, and the cover will protect you and contain any splashes. After the initial sizzle and popping sounds subside (usually in 30–40 seconds), remove the lid. Fry the corn for about 2–3 minutes total per batch. Stir occasionally once it’s safe (using a long-handled slotted spoon) to ensure even frying. Fry until the kernels turn golden brown and crispy. They will harden further upon cooling, so no need to fry until very dark. Do not overcrowd the pan; fry in small batches so the oil temperature stays high and each kernel crisps up nicely. If you fry too much at once, the oil temperature can drop and the corn may turn out chewy instead of crunchy.
5. Drain Excess Oil: Use a slotted spoon to scoop out the fried corn and transfer it to a plate or tray lined with paper towels (or a wire mesh strainer). This will drain off any extra oil. For best results, you can also place the fried kernels in a clean metal colander so that they remain crisp (sitting on paper for too long can trap steam). Fry the next batch of corn, and repeat until all the corn kernels are fried. Remember to allow the oil to come back up to hot temperature between batches. Patience here yields ultra-crispy corn!
6. Toss with Spice Mix: Now, transfer all the hot fried corn kernels into a large mixing bowl. Sprinkle the prepared spice mix over the corn: add the red chilli powder, cumin powder, and chaat masala (with a pinch of extra salt if needed). Toss or stir the corn so all the fried kernels are well coated with the spices. You’ll notice the gorgeous aroma of the masalas sticking to the hot corn. Next, add the chopped onions, green chillies, capsicum (if using), and fresh coriander. Squeeze the lemon juice over the top. Give everything a final gentle toss to combine – the onions, herbs, and lemon will lend a refreshing kick to the crispy corn. Your BBQ Nation–style crispy corn is now ready!
7. Serve Immediately: Crispy Corn is best enjoyed immediately, while it’s hot and super crunchy. Transfer it to a serving bowl or platter. For an authentic touch, you can serve it in disposable paper cups or bowls (mimicking street-food style). Garnish with a few extra coriander leaves or a sprinkle of chaat masala on top. Pop in a few toothpicks or serve with a spoon and dig in while it’s fresh. This snack tends to lose its crispiness if left to sit too long, so try to prepare it right before serving. Enjoy the explosion of textures and Indo-Chinese flavors in each bite!
Tips for Maximum Crispiness
Maintain a Thin Coating: A thin, uniform flour coating on the corn is key to the crunch. Using a sieve to shake off excess flour ensures you don’t end up with clumpy or chewy fried bits. Excess flour in the oil can also burn, so remove it before frying.
Oil Temperature Matters: Fry at medium-high to high heat. If the oil is not hot enough, the corn may turn soggy with oil. Ideally, the corn should sizzle on contact and crisp up quickly. If you have a kitchen thermometer, aim for ~350°F (180°C). Between batches, let the oil heat up again.
Safety First – Watch out for Popping: As mentioned, corn kernels can pop like popcorn in hot oil. Always use a lid or splatter screen when you first add the corn to oil. After 30 seconds, once the popping stops, you can fry uncovered for better evaporation and crisping. Do not completely cover the pan for the entire fry duration, as trapped steam can drip water into the oil (causing splatters). A half-covered technique works well: cover initially, then slightly ajar the lid to let steam escape. Keep your face and hands at a safe distance and use long tongs or spoon. Frying in small batches also minimizes the popping incidents.
Serve Hot: Like most fried snacks, crispy corn softens as it cools. Plan to serve it right after frying and tossing. If you must wait, you can refry or reheat in an oven/air fryer for a couple of minutes to re-crisp. But fresh is best!
Air-Fryer / Oven Method (Healthier Variation)
If you prefer to avoid deep frying, you can still enjoy a crunchy crispy corn using an air fryer or oven. The results are slightly less evenly browned than oil frying, but much lighter on oil and still delicious. Here’s how:
Air-Fryer Method: Preheat your air fryer to 180°C (360°F). Follow the same preparation steps to boil (if needed) and coat the corn kernels with flour and spices. Lightly grease the air fryer basket or line it with perforated parchment. Spread the coated corn in a single layer (cook in batches if necessary). Spritz the kernels with a little cooking oil spray (or toss them with 1–2 teaspoons of oil to help them crisp). Air-fry the corn for about 12–15 minutes at 180°C, shaking the basket or stirring the corn 2–3 times during cooking. The corn should turn golden and crunchy. Keep an eye in the last few minutes – they can go from crispy to burnt quickly. If not sufficiently crisp, you can air-fry a few minutes longer at 200°C, but check often. Once done, immediately toss the hot corn with the spice mix, onions, etc. (as described in Step 6 above) and serve right away.
Oven Method: Preheat your oven to 200°C (390°F). Line a baking sheet with foil and lightly grease it with oil. Arrange the flour-coated corn kernels on the sheet in a single layer (for best results, brush or spray a little oil over the top of the kernels too). Bake for about 15–20 minutes, stirring once halfway through, until the corn kernels look crispy and lightly browned. For extra crunch, you can switch to the broil/grill setting for the last 1–2 minutes, watching carefully to avoid burning. Once done, toss the baked corn with the spice mix and garnishes. Serve immediately. (Note: Oven-baked corn might not be as evenly golden, but it will still be crunchy. Using the fan-forced convection setting, if available, can help with crispiness.)
Both these methods skip the mess of deep frying and yield a guilt-free version of crispy corn. The kernels won’t be quite as puffed as the deep-fried ones, but the difference is minor when you’re munching them seasoned and hot. Feel free to choose the method that suits your kitchen and mood!
Serving Suggestions
Classic Serving: Serve Crispy Corn hot in a bowl, with a lemon wedge on the side for an extra squeeze of freshness. You can sprinkle a pinch more chaat masala or peri-peri on top for an extra flavor kick right before eating.
Party Appetizer: This makes for an excellent party starter or evening snack. For a fun street-food presentation, serve the crispy corn in small paper cones or cups, and give guests spoons or toothpicks to pick up the kernels. It’s a hit at potlucks and game nights, often disappearing within minutes!
Accompaniments: You can enjoy crispy corn on its own or pair it with a dipping sauce. It goes well with tomato ketchup, schezwan sauce, or even a spicy mayonnaise on the side for dipping. However, it’s already full of flavor and usually doesn’t need any condiments. A cold drink or a hot cup of chai also complements the spicy corn nicely.
Variations: Transform your crispy corn into a larger snack by using it as a component in other dishes. For example, you can make a crispy corn chaat – just toss in some diced tomatoes, cucumber, and a drizzle of sweet-tamarind chutney along with the spices for a more tangy chaat treat. You could also use crispy corn as a crunchy topping for salads, tacos, or wraps to add texture and flavor (it’s a surprisingly versatile garnish!). The possibilities are endless, so get creative if you have leftovers (which is rare, because it’s so tasty!).
Enjoy your BBQ Nation–style Crispy Corn! With its irresistible crunch and zesty seasoning, don’t be surprised if this appetizer vanishes as soon as it’s served. It’s the perfect fusion of Indian and Chinese flavors – truly a chatpata (tangy-spicy) treat that brings street-food charm right to your kitchen. Happy cooking and happy snacking! 😋
The Pinch of Masala 