Ingredients:

  • 2 cups (340g) frozen sweet corn, thawed and patted dry
  • 3 tbsp (24g) cornstarch
  • 2 tbsp (16g) rice flour
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (710ml) vegetable oil
  • 1 tbsp (14g) salted butter
  • 1 small (50g) red onion, finely diced
  • 1 small (50g) tomato, deseeded and finely diced
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (3g) chaat masala
  • 1/2 tsp (1g) Kashmiri red chili powder
  • 2 tbsp (8g) fresh coriander leaves, chopped
  • 2 tbsp (10g) fine sev

Instructions:

  1. Pat the thawed corn kernels with a paper towel until bone-dry. In a mixing bowl, toss the corn with cornstarch, rice flour, salt, and black pepper until every kernel is evenly coated. Shake off any excess flour.
  2. Heat the vegetable oil in a wok until shimmering. Fry the corn in batches for 2-3 minutes on medium-high heat until mahogany-gold and light. Remove with a slotted spoon and drain on a wire rack.
  3. Melt butter in a large skillet over medium heat and sauté the diced onions for 30 seconds to keep them crunchy.
  4. Turn off the heat. Add the fried corn, diced tomatoes, chaat masala, and Kashmiri red chili powder.
  5. Drizzle with lemon juice and fold in the fresh coriander. Toss quickly to coat and garnish with fine sev before serving immediately.