Let’s explore how to make healthy sweet corn, a version of the tasty, restaurant-style crispy corn. Instead of deep-frying as done in restaurants, we’ll prepare this dish using less oil while maintaining a similar crispiness and taste, suitable for serving as a tea-time snack or a delightful treat for kids between meals.
Course:
Appetizer, Snack
Cuisine:
Indian
Keyword:
Crispy Corn, healthy crispy corn
Ingredients
-
2
cups
Sweet Corn -
1
tbsp
Rice Flour -
2
tbsp
Corn Flour -
1
tsp
Chili Powder -
1
tsp
Salt -
1
tsp
Coriander Seeds Powder -
1/4
tsp
Turmeric Powder -
1/4
tsp
Garlic Cloves
(chopped) -
1
tsp
Lemon Juice -
1
tbsp
Butter -
1
tbsp
Oil
Instructions
-
To make healthy crispy corn, start with 2 cups of sweet corn. Begin by boiling the sweet corn.
-
Heat a pan and fill it with more than half its capacity with water.
-
As the water starts to simmer, add 2 cups of sweet corn.
-
The cooked sweet corn will float on the water; drain off the excess water.
-
Transfer the boiled sweet corn to a mixing bowl.
-
Add chili powder, salt, 1/2 tsp coriander seeds powder, 1/4 tsp turmeric powder, 1/4 tsp chopped garlic, 1 tbsp rice flour, 2 tbsp corn flour, and 1 tsp lemon juice. Mix well.
-
Ensure the sweet corn is thoroughly coated with the flour and spices. If the mixture becomes too runny, add more flour.
-
Now, let’s move on to the frying process. Heat 1 tbsp butter in a pan and add about 1 tbsp oil.
-
Introduce the prepared sweet corn into the pan.
-
Cook on low flame while continuously stirring and mixing.
-
The sweet corn will take some time to become crispy since we’re not deep-frying.
-
Continue stirring and cooking until the corn achieves a crispy texture.
-
Turn off the stove once the sweet corn turns crispy. Serve hot.
-
For an extra burst of flavor, consider adding chat masala or garam masala to the healthy crispy corn.
