📝 About This Recipe
Inspired by the addictive street snacks of East Asia and the American South, these fried corn kernels are the ultimate study in texture. Each kernel is meticulously dredged in a seasoned starch blend to create a shattering, glass-like exterior that gives way to a sweet, juicy pop. Tossed in a vibrant spice rub, this dish transforms humble corn into a sophisticated, crowd-pleasing appetizer that is impossible to stop eating.
🥗 Ingredients
The Corn Base
- 3 cups Fresh Sweet Corn Kernels (shucked from about 4 cobs; frozen and thawed works too)
- 1 large Egg White (lightly beaten until frothy)
- 1/2 teaspoon Fine Sea Salt
The Dredge
- 1/2 cup Cornstarch (provides the signature crunch)
- 1/4 cup Sweet Rice Flour (also known as Mochiko, for extra crispness)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon White Pepper (ground)
Spiced Seasoning & Frying
- 3 cups Neutral Oil (such as peanut, canola, or grapeseed for frying)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder (Ancho or Guajillo for mild heat)
- 1 tablespoon Lime Zest (freshly grated)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
If using fresh corn, cut the kernels off the cob carefully. If using frozen corn, ensure it is completely thawed and patted very dry with paper towels.
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2
In a large mixing bowl, combine the corn kernels with the lightly beaten egg white and fine sea salt. Toss thoroughly until every kernel is thinly coated in a sticky film.
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3
In a separate medium bowl, whisk together the cornstarch, rice flour, garlic powder, and white pepper to create your dredging mixture.
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4
Slowly sprinkle the starch mixture over the corn kernels. Use a fork or your fingers to gently toss the corn, ensuring the kernels separate and each one is individually coated in the flour.
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5
Transfer the coated corn to a fine-mesh sieve and shake gently over the sink to remove any excess starch. This prevents the oil from becoming cloudy and keeps the coating light.
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6
In a heavy-bottomed pot or wok, heat the neutral oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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7
Carefully add the corn to the hot oil in two batches to avoid overcrowding. Be cautious, as the corn may pop slightly as moisture escapes.
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8
Fry the corn for 3 to 4 minutes. Use a slotted spoon to move them around occasionally. Look for a pale golden color and a rigid, crispy texture.
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9
Once the kernels feel light and sound 'clinky' against the side of the pot, remove them with a spider strainer or slotted spoon.
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10
Drain the fried corn immediately on a wire rack set over a baking sheet or a plate lined with paper towels for 30 seconds.
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11
While still hot, transfer the corn to a clean dry bowl and toss with the smoked paprika, chili powder, and lime zest.
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12
Garnish with fresh cilantro and a final sprinkle of flaky sea salt. Serve immediately while the contrast between the hot, crispy shell and juicy interior is at its peak.
💡 Chef's Tips
Always pat your corn dry before adding the egg white; excess moisture leads to a soggy coating. If you don't have sweet rice flour, you can substitute with more cornstarch or potato starch for a similar effect. Keep a mesh splatter screen nearby when frying corn, as the occasional kernel may burst. For a spicy kick, add 1/4 teaspoon of cayenne pepper or a drizzle of Sriracha after frying. Ensure the oil returns to 350°F before starting the second batch to maintain maximum crispness.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a zesty Pilsner to cut through the richness. Serve as a topping for a creamy Elote-style salad or a bowl of spicy Ramen. Accompany with a side of lime-infused crema or a spicy chipotle mayo for dipping. Works beautifully as a crunchy element on a charcuterie board alongside sharp cheeses. Enjoy as a standalone snack with a squeeze of fresh lime juice.