Crispy corn recipe – Swasthi’s Recipes

Crispy corn is a snack made by frying corn kernels and then flavoring with spice powders. There are a few different ways crispy corn is made in restaurants and fast food centers. You may find crispy corn coated with thin to extremely thick layer made using cornflour and some times even egg white powder or egg. I have shared here a simple and easy version that doesn’t use egg. I have also included tips if you prefer to use egg.

crispy corn

I had made crispy corn a few times before without using egg and then once with the egg. I found that getting a thicker crisp flour coating is easier with egg. To make this healthier you can also grill the sweet corn kernels in an oven. More on this in the recipe card below.

The key to making good crispy corn is to pick & use corn kernels from the cob and not cut them with a knife. Juicy frozen corn or tender sweet corn are not good to make crispy corn. Choose ones that are plump, slightly firm and not too young. Using frozen sweet corn did not yield me good results.

You may like to check these Sweet Corn Recipes

Caution while frying sweet corn
Do not try the recipe without a splatter screen for your frying pan. Sometimes corn kernels burst while frying and can splash the oil on to you. If you do not have it, then you can use a steel mess cover used for fruit basket, like the one I used below. Or reverse a steel mess basket and cover your pan.

Covering with a normal lid will trap steam and water drops to the oil. This can result in hot oil splashes.

Please drive away kids from the kitchen before frying them.

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Preparation for crispy corn

1. I used 3 corncobs. they yielded 3 cups of kernels. Break the cob to 2. Begin to pick the kernels from the cob. Do not chop them or remove with a knife as sometimes the cut kernels tend to burst in oil.

pick the kernels

2. Once you finish picking all the kernels, separate those that are out of shape. Use them up in your veggie stir fry.

picking all the kernels

Optional – Boiling corn

3. This section is optional. You can skip if the corn is not hard. Next add some salt to a pot of water and heat up the water.

add salt

4. Add the corn and boil just for 2 to 3 mins depending on the corn. I just boiled for 30 seconds. Drain them to a colander.

boil corn


5. Rinse them well under running water.

rinse corn

6. Add the moist corn to a mixing bowl. Sprinkle some salt and pepper. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.

mixing bowl

7. Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour.

sprinkling rice flour

8. Toss them well. If needed sprinkle 1 to 2 tbsp water. Skip water if using egg.

sprinkling water

9. Repeat sprinkling flour.

sprinkling flour

10. Toss them well. You can repeat this process once more. If you use egg, the kernels will be coated well.

toss corn

Frying crispy corn

11. Heat oil in a deep pan for frying. When the oil turns hot, drop 2 kernels check if the oil is hot enough.

Heat oil

12. The oil has to be hot and the flame set to medium high. Drop the kernels with the help of a large spoon.

Drop the kernels

13. I added 3 spoons of kernels per each batch.

adding corn kernels

14. Quickly cover the pan.

cover the pan

15. When they are done they begin to float and the sizzling noise reduces.

sizzling corn

16. Remove them to a colander when they turn crisp. A kitchen tissue makes them soft. If you coat them with egg, then you will get a thick crust. Mine did not as I have not used it.

crisp corn

Flavoring the crispy corn

17. When you are done frying all of them, transfer to a large bowl.

transfer corn to a large bowl

18. Sprinkle red chilli powder, chaat masala and cumin powder.

Sprinkle red chilli powder on corn

19. Toss them well.

toss corn

20. Chop onions, coriander leaves and lemon. Add them only when you are ready to eat. Check the taste and then add few drops of lemon juice if needed. Chaat masala also tastes slightly tangy so use with caution.

adding onions, coriander leaves and lemon

Transfer crispy corn to serving bowl and top with onion and coriander leaves.

crispy corn recipe

Related Recipes

Recipe card

crispy corn recipe

Crispy corn recipe

Spicy crispy corn is a popular snack made with sweet corn, spices, flour, herbs and lemon juice. Instructions included to grill them in oven or to deep fry.

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For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

  • 3



    or 3 corncobs

  • 6


    corn flour

    refer notes

  • 4 to 6


    rice flour

    or all-purpose flour or maida

  • ½


    pepper powder

  • ¼ to ½



    or as needed

  • 4



    for parboiling corn

Spice powders for crispy corn

  • ¾


    jeera powder

    or cumin powder

  • ¾ to 1


    chaat masala

    (use to suit your taste)

  • ½ to ¾


    red chili powder

Other ingredients

  • 2 to 3



    finely chopped

  • 2


    coriander leaves

    finely chopped

  • 1


    lemon juice

    (use only if needed, refer notes)



  • Choose corn that have firm and plump kernels. Avoid too young, tender or juicy ones. Also do not use hard kernels.

  • Cut the corn cob to 2 parts. Begin to pick the whole kernels from the cob without cutting them with a knife.  Add them to a bowl. Do not cut them with a knife as the cut kernels tend to splutter while frying.

  • Next add them to salted hot water and boil for 2 minutes. You can skip this step if the kernels are moderately milky and not hard.

  • Drain them and rinse under running water. When excess water drains up, add them to a wide bowl.

  • While you prepare the corn also prepare to deep fry them or preheat your oven to 400 F or 200 C for at least 15 mins.

  • Corn have to be moist at this stage. Then sprinkle salt, pepper, 3 tbsps corn flour and 3 tbsps rice flour. Toss them to coat with the flour. If using egg, pour 1 egg white and mix well. Then sprinkle flour. Toss well.

  • Next repeat adding the rest of the flour as needed. Toss them again. If needed sprinkle 1 tbsp water. Toss. Avoid water if using egg.

  • If you like more crispy flour coated on the corn then repeat coating them once more, sprinkling 1 tbsp more water if needed. The corn kernels must look floury at the same time they should not be dry. I did not do it the third time.

Grilling in oven

  • Spread the prepared corn on a parchment paper or greased sheet. Grill them for 24 to 30 mins until they turn golden and crisp.

Frying crispy corn

  • Pour oil to a hot deep pan for frying. Heat it on a medium flame.

  • When the oil turns hot, drop one corn kernel and check. The oil must be quite hot at this stage otherwise the flour may disperse in the oil.

  • I added about 2 to 3 ladles of corn for each batch and quickly covered with the splatter screen.

  • Regulate the flame to medium and do not disturb until you see them floating on top. If they turn lumpy gently separate them. 

  • When they turn crunchy remove to a colander. A plate or kitchen tissue tends to make them soft quickly.

  • Before adding the next batch of corn to oil, ensure the oil is hot enough again.

Seasoning crispy corn

  • Add all the fried crispy corn to a bowl. Sprinkle red chili powder, cumin powder and chaat masala. 

  • Immediately remove to serving plates. Sprinkle some onions and chopped coriander leaves.. 

  • Serve crispy corn immediately. If desired just squeeze in few drops of lemon juice.


You may need more flour unless you use egg.


Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Crispy corn recipe

Amount Per Serving

Calories 194

Calories from Fat 18

% Daily Value*

Fat 2g


Sodium 313mg


Potassium 302mg


Carbohydrates 43g


Fiber 3g


Sugar 5g


Protein 4g


Vitamin A 550IU


Vitamin C 13.4mg


Calcium 22mg


Iron 1mg


* Percent Daily Values are based on a 2000 calorie diet.

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Crispy corn recipe