Magical Crispy Corn in 10 Minutes

Ingredients

• 200 g Canned sweet corn (Drained; remove excess liquid)
• 3 tbsp Fine corn flour (cornflour) (May also appear as cornstarch; use to coat the kernels)
• 1 tsp Salt (For coating and frying the corn)
• Vegetable oil (Enough for frying in a skillet; the amount of oil absorbed is not specified)
• 0.5 tsp Paprika (For seasoning at the end)
• 0.5 tsp Salt (For seasoning at the end)
• 0.5 tsp Ground black pepper (For seasoning at the end)
• Green chili (Chopped, to taste, for garnishing)
• Lemon or lime (For squeezing over the corn when serving)

Steps

1. 1

   Drain the canned sweet corn very well, removing as much water as possible. Pat it lightly dry if it is very wet so the corn flour adheres better and splattering during frying is reduced.

2. 2

   Place the drained corn in a bowl. Add the corn flour and 1 teaspoon of salt, and mix until every kernel is completely coated.

3. 3

   Heat enough vegetable oil in a skillet over medium heat. The oil should be hot before adding the corn, but it should not be smoking.

4. 4

   Fry the corn in batches for 2 to 3 minutes, stirring carefully. The kernels may stick together; continuously separate them with a spoon while frying until they are golden and crispy.

5. 5

   Remove each batch with a slotted spoon and place it on paper towels to drain the excess oil.

6. 6

   Transfer the crispy corn to a clean bowl. Add 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Mix well to coat all the kernels.

7. 7

   Finish with chopped green chili and squeeze lemon or lime over the top. Serve immediately to enjoy it at its crispiest.

Notes

Fry in batches to avoid overcrowding the skillet and to keep the corn crispy. Serve immediately; it will lose some of its crisp texture as it sits.

Nutrition per serving

• snack
• vegetarian
• quick
• 10 minutes
• fried
• crispy
• spicy
• gluten-free