About Masala Corn
Before I give you some details on this Masala Corn Recipe, this Corn Recipes compilation is what you must not miss at any cost, if you are also a corn lover, just like me! Now, on to this particular recipe of Masala Corn – corn kernels, butter, some basic ground spice, lemon juice, some dried and fresh herbs and salt – and you’re done! So, quite obvious from the above ingredient trail, this Masala Corn is an easy-peasy and scrumptious recipe for keeps. This is also the best way you can enjoy corn anytime you crave for a spicy, tangy snack. You can also opt to make this Masala Corn Recipe for your home binge-watching series and movie days. It is a really healthy way of snacking and you can even eat a little bit more, without having to go through the guilt as compared to snacking on fried foods and other similar snacks. Another perfect time to indulge in this Masala Corn is during the monsoon season. I mean the love-affair between corn and rains is proven. Imagine enjoying the drizzle outside with a side of petrichor and a bowl of this lovely warm, spiced and tangy corn dish. Isn’t it heavenly, already?
More On My Recipe
For the Masala Corn Recipe, the corn should ideally be hot or warm. It should not be at room temperature or cold. So, when I make it, I steam the corn on cobs in the pressure cooker and while they are still lightly hot or warm , remove the kernels from it. Then, put it in a bowl, mix with all the spices, herbs and seasonings, and serve immediately. Like I said earlier, corn is a favorite for most of us during the rainy season. Even at my home, everyone lies to have corn snacks at this time of the year. So, along with the Masala Corn, I also often make the Corn Chaat, Corn Pakoda and the Buttered Corn during the monsoons. It is a loved snack of kids and adults alike. Another classic way of having corn during the monsoon season is to just roast the corn on cob on direct flame on the stovetop. Then, rub it with a slice of lemon and smear some red chili powder and black salt all over it. This is such a yummy preparation that we all love it. This Masala Corn is not a specific recipe as such, but just how I go about in making it. You can always add your choice of less or more ingredients in it and come up with even more unique and tasty variations.
How to make Masala Corn
Preparation
- Steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn on cob in a steamer or a stovetop pressure cooker or in an Instant Pot. If pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water in a 2 or 3 litre stovetop pressure cooker. You can also use 1 cup of tinned/canned corn kernels. When the pressure falls naturally on its own in the cooker, then only open the lid. Remove the steamed corn cob with a pair of tongs and set aside.
- When the corn on cob is still lightly hot or warm, slice off the kernels from the cob. You should be able to handle the heat. If not, then wait till the corn on cob becomes warm. Be careful while slicing the kernels. You will need about 1 cup corn kernels.
- Take the corn kernels in a mixing bowl.
Make Masala Corn
- Add 2 to 3 teaspoons butter. The heat or warmth of the corn kernels will begin to melt the butter. Instead of butter, you can also use olive oil.
- Mix the melted butter very well with the corn kernels. Alternatively, you can melt the butter and add to the corn kernels.
- Now, add ½ teaspoon red chili powder, ½ teaspoon chaat masala, ¼ teaspoon dried oregano and 2 to 3 teaspoons chopped coriander leaves. You can also add your choice of dried herbs and ground spices.
- Also, add 1 to 2 teaspoons lemon juice. Mix very well.
- Next, add black salt or regular salt as required.
- Mix once again, very well. Check the taste and add more red chilli powder, lemon juice or chaat masala, if needed.
- Serve Masala Corn immediately.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Corn Salsa Corn Cutlet | Corn Patties Cheese Corn Balls Corn Salad This Masala Corn recipe post from the archives first published in August 2016 has been republished and updated on November 2022.
title: “Masala Corn Recipe " ShowToc: true date: “2024-10-04” author: “Margarete Shu”
About Masala Corn
Before I give you some details on this Masala Corn Recipe, this Corn Recipes compilation is what you must not miss at any cost, if you are also a corn lover, just like me! Now, on to this particular recipe of Masala Corn – corn kernels, butter, some basic ground spice, lemon juice, some dried and fresh herbs and salt – and you’re done! So, quite obvious from the above ingredient trail, this Masala Corn is an easy-peasy and scrumptious recipe for keeps. This is also the best way you can enjoy corn anytime you crave for a spicy, tangy snack. You can also opt to make this Masala Corn Recipe for your home binge-watching series and movie days. It is a really healthy way of snacking and you can even eat a little bit more, without having to go through the guilt as compared to snacking on fried foods and other similar snacks. Another perfect time to indulge in this Masala Corn is during the monsoon season. I mean the love-affair between corn and rains is proven. Imagine enjoying the drizzle outside with a side of petrichor and a bowl of this lovely warm, spiced and tangy corn dish. Isn’t it heavenly, already?
More On My Recipe
For the Masala Corn Recipe, the corn should ideally be hot or warm. It should not be at room temperature or cold. So, when I make it, I steam the corn on cobs in the pressure cooker and while they are still lightly hot or warm , remove the kernels from it. Then, put it in a bowl, mix with all the spices, herbs and seasonings, and serve immediately. Like I said earlier, corn is a favorite for most of us during the rainy season. Even at my home, everyone lies to have corn snacks at this time of the year. So, along with the Masala Corn, I also often make the Corn Chaat, Corn Pakoda and the Buttered Corn during the monsoons. It is a loved snack of kids and adults alike. Another classic way of having corn during the monsoon season is to just roast the corn on cob on direct flame on the stovetop. Then, rub it with a slice of lemon and smear some red chili powder and black salt all over it. This is such a yummy preparation that we all love it. This Masala Corn is not a specific recipe as such, but just how I go about in making it. You can always add your choice of less or more ingredients in it and come up with even more unique and tasty variations.
How to make Masala Corn
Preparation
- Steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn on cob in a steamer or a stovetop pressure cooker or in an Instant Pot. If pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water in a 2 or 3 litre stovetop pressure cooker. You can also use 1 cup of tinned/canned corn kernels. When the pressure falls naturally on its own in the cooker, then only open the lid. Remove the steamed corn cob with a pair of tongs and set aside.
- When the corn on cob is still lightly hot or warm, slice off the kernels from the cob. You should be able to handle the heat. If not, then wait till the corn on cob becomes warm. Be careful while slicing the kernels. You will need about 1 cup corn kernels.
- Take the corn kernels in a mixing bowl.
Make Masala Corn
- Add 2 to 3 teaspoons butter. The heat or warmth of the corn kernels will begin to melt the butter. Instead of butter, you can also use olive oil.
- Mix the melted butter very well with the corn kernels. Alternatively, you can melt the butter and add to the corn kernels.
- Now, add ½ teaspoon red chili powder, ½ teaspoon chaat masala, ¼ teaspoon dried oregano and 2 to 3 teaspoons chopped coriander leaves. You can also add your choice of dried herbs and ground spices.
- Also, add 1 to 2 teaspoons lemon juice. Mix very well.
- Next, add black salt or regular salt as required.
- Mix once again, very well. Check the taste and add more red chilli powder, lemon juice or chaat masala, if needed.
- Serve Masala Corn immediately.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Corn Salsa Corn Cutlet | Corn Patties Cheese Corn Balls Corn Salad This Masala Corn recipe post from the archives first published in August 2016 has been republished and updated on November 2022.
