Crunchy Tangy Masala Corn Recipe

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Crunchy Tangy Masala Corn Recipe:-Delicious and popular Indian street dish is crunchy tangy masala corn, made from fried corn kernels seasoned with masala.Because of its brilliant red and golden color, this meal is a visual and culinary delight. This snack tastes great with chaat masala, Kashmiri chilli powder, cumin, cilantro, red onion, and lemon juice. Serving it hot right away gives it the most crunch. This snack is vegetarian and vegan-friendly, making it customizable for many diets.

Crunchy Tangy Masala Corn Recipe

1 . About Masala Corn

  • Before I go into more detail about this Masala Corn Recipe, I want to make sure that you know that this compilation of Corn Recipes is something that you shouldn’t miss under any circumstances, especially if you are a fan of corn like I am.
  • The next step is to proceed with this specific recipe for Masala Corn, which consists of corn kernels, butter, some basic ground spice, lemon juice, some dried and fresh herbs, and salt.
  • Once you have finished, you are finished!
    From the list of ingredients presented above, it should come as no surprise that this Masala Corn recipe is a delightful and simple dish that is perfect for storing.
  • On top of that, this is the greatest method to consume corn whenever you have a craving for a snack that is hot and acidic.
  • Additionally, you have the option of preparing this Masala Corn Recipe for your days spent at home binge-watching television shows and movies.
  • On the other hand, when compared to nibbling on fried meals and other similar snacks, this is a great healthy way to nibble, and you can even eat a little bit more without having to worry about feeling guilty about it.
  • The monsoon season is yet another ideal opportunity to indulge in this Masala Corn dish due to its deliciousness. I am referring to the proof that corn and rains have a romantic relationship.
  • Just for a moment, picture yourself sitting outside and taking pleasure in the drizzle while savoring a bowl of this delightfully warm, spicy, and acidic corn meal. Already, doesn’t it seem like heaven?



2 . Preparation

  • Cooking with steam or pressure 1 corn on the cob that is medium to huge! It is possible to steam one medium to large sweet corn on the cob using a steamer, a pressure cooker that is placed on the burner, or an Instant Pot.
  • In a stovetop pressure cooker with a capacity of two or three liters, cook the food under pressure for two to three whistles to a total of one and a half cups of water.
  • You might also use one cup of corn kernels that have been canned or tinned.
  • After the pressure in the cooker has dropped naturally and on its own, you should only open the lid at that point. Utilizing a pair of tongs, remove the corn cob that has been steamed and set it aside.
  • corn on cobs that have been steamed for the masala corn dish.
  • The kernels of the corn on the cob should be removed off the cob and sliced off when the corn is still slightly warm or hot. It should not be too much for you to manage the heat.
  • In that case, you should wait until the corn on the cob has grown warm. When you are slicing the kernels, exercise caution. Approximately one cup of corn kernels will be required.
  • The masala corn dish calls for kernels that have been cut from corn on cobs.
    Third, place the corn kernels in a basin designed for mixing.


3 . Make Masala Corn

  • Add between two and three teaspoons of butter. The butter will start to melt as a result of the heat or warmth that the corn kernels provide. Olive oil is another option that can be used in place of butter.
  • For the masala corn recipe, butter is added to corn kernels that have been steamed.
  •  In a large bowl, thoroughly combine the corn kernels with the melted butter. You also have the option of melting the butter and then adding it to the corn kernels mixture.
  • The corn kernels that had been steamed were cooked with butter.
  • Currently, incorporate a quarter of a teaspoon of red chili powder, a half teaspoon of chaat masala, a quarter of a teaspoon of dried oregano, and two to three teaspoons of chopped coriander leaves.
  • Moreover, you are free to incorporate any dried herbs and ground spices of your choosing.
  • The corn kernels were seasoned with red chili powder, chaat masala, dried oregano, and chopped coriander leaves.
  • On top of it, add one to two teaspoons of lemon juice. Perform a thorough mixing.
    adding the juice of one lemon to the bowl.
  • Next, add either regular salt or black salt, depending on the situation.
    The bowl was seasoned with black salt.
  • Combine once more, carefully this time. In the event that additional red chilli powder, lemon juice, or chaat masala is required, be sure to check the flavor.
  • To prepare masala corn, the ingredients were thoroughly combined.
  • Serve the Masala Corn as soon as possible.



4 . Expert Tips

  • When preparing this dish, be sure to use fresh corn on the cob whenever it is available. In the event that you do not have any access to it, you can make this dish using one cup of sweet corn kernels that have been canned or stored in a can.
  • To prepare the corn on the cobs, you can either use a pressure cooker, a steamer, or an Instant Pot. Cook the corn cob with 1.5 cups of water in a stovetop pressure cooker with a capacity of 2 or 3 liters for two to three whistles if you are using the pressure cooker to facilitate the cooking process.
  • To remove the kernels from the corn on the cobs while they are still slightly warm or hot, slice them off. In the event that you are unable to do so, take the kernels out of the corn after waiting for a bit until the cobs have reached a warm temperature.
  • You may make the dish suitable for vegans by substituting olive oil for butter in the recipe. It is also possible to prepare the dish without using any butter.
  • You can alternatively melt the butter separately and then add it to the corn kernels and mix it together. This is another option when using butter.
  • The spices and lemon juice can be adjusted to suit your preferences in terms of flavor.
    You can achieve a rustic mouth feel in the recipe by first charring the corn on cobs over an open flame or sautéing them in some butter or ghee, and then including them in this dish.
  • This will give the dish a more rustic flavor.
  • The recipe can be increased accordingly if you so choose.






    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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