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1 Serve

Ingredients

Corn and Seasoning

  • 600 Grams Sweet Corn
    Canned weight
  • Canola Oil
  • 4 Tbsp Cornflour
  • 1 Tsp Cumin Powder
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Kosher Salt
  • 2 Spring Onions
    Chopped
  • 0 Red Onion
    Diced
  • Lemon Juice

Method

Over medium heat

  • 600 Grams Sweet Corn
    Canned weight
1

Drain the cans of sweet corn, and boil in a saucepan of fresh water. Add a pinch of salt.

Boil for about 3 minutes. It doesn't need to be completely cooked at this point, but should start floating to the top.

2

Drain the boiled corn through a sieve or colinder and rinse with cold water until it has cooled again.

Shake out so it is wet, but not soaking. Place into a large bowl.

Add to the corn in batches

  • 4 Tbsp Cornflour
3

Slowly work the cornflour through the corn. Do this in a few small scoops. It should stick well to the corn, but not completely coat it.

In a large saucepan

  • Canola Oil
4

Prepare a paper towel to place your extracted corn on. This will help absorb excess oil.

Heat your frying oil. Test the temperature by placing in one piece of corn. If it starts bubbling and floats to the top, you're ready!

(If corn starts exploding out of the oil, it's too hot!)

Gently place small amounts of corn into the oil at a time. Trying as much as possible to keep the kernels separate.

Fry for 2-3 minutes or until the corn begins to get less yellow and develops a crispy outside.

Remove corn from the oil using a frying skimmer, gently spin each batch as you remove it to remove oil and separate the corn.

Prepare spice mix

  • 1 Tsp Cumin Powder
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Kosher Salt
5

Combine spices together in a small bowl.

With all the fried corn in a separate bowl, sprinkle in the spice small amounts at a time and work through.

Combine with corn

  • 2 Spring Onions
    Chopped
  • 0 Red Onion
    Diced
  • Lemon Juice
6

Add extra vegetables to the mix, a splash of fresh lemon juice and serve immediately.

This is best eaten hot and fresh!