Crispy Masala Corn

Name: Crispy Masala Corn
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 g Corn Kernels; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 1 pinch Hing; 1/2 tsp Cumin Powder; 1/2 tsp Chaat Masala; 1 tbsp Lemon Juice; 1 1/2 tbsp Butter; 2–3 tbsp Grated Cheese; Salt as required

Heena Jani @hinajani

#CA2025
#crispycorn
#masalacrispycorn
#boiledcorn
A quick, buttery street-style corn snack – spicy, tangy, and cheesy!

Heena Jani @hinajani

#CA2025
#crispycorn
#masalacrispycorn
#boiledcorn
A quick, buttery street-style corn snack – spicy, tangy, and cheesy!

Saved

Ingredients

20 minutes

3 servings

300 gCorn Kernels
1/4 tspTurmeric Powder
1/2 tspRed Chilli Powder
1 pinchHing
1/2 tspCumin Powder
1/2 tspChaat Masala
1 tbspLemon Juice
1 1/2 tbspButter
2–3 tbsp Grated Cheese
Salt as required

Saved

Steps

20 minutes

1

Start by removing the kernels from the cob.
2

Add to a pressure cooker as shown with salt and just enough water to cover.
3

Cook for 2 whistle on medium heat. Let it cool and strain excess water.
4

In a pan, melt 1½ tbsp butter. Add the boiled corn and sauté for 2–3 minutes.
5

Add turmeric, red chilli powder, hing, and cumin powder. Mix well.
6

Turn off the flame. Add chaat masala and lemon juice, mix gently.
7

Garnish with grated cheese. Serve warm and enjoy ✨