Crispy Corn With Mayo And Red Chilli Sauce: A Spicy Delight
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Corn on the cob; corn flavoured with salt, pepper, paprika, and a squeeze of lime; as well as corn in salads and soups - corn can be enjoyed in a variety of ways. The versatility of corn, starchy and sweet in taste, makes it easy to adapt it to any dish. One such innovation is Crispy Corn With Mayonnaise and Red Chilli Sauce that is seasoned with black pepper powder and salt to taste, and garnished with the creamy and spicy sauce. 

The corn has to be boiled, seasoned with pepper and salt, then mixed with cornflour and rice flour, and fried till each corn swells up, and turns slightly crispy. The sauce renders the final touch to the dish. The mayonnaise could either be made at home or bought from the store.

Corn has a number of health benefits. Firstly, it is a rich source of potassium, which is good for those who suffer from high blood pressure. It is high in Vitamin C, which protects against cell damage, and it has dietary fibre that helps in maintaining blood sugar levels. Corn is also said to be good for the eyes. Corn also contains manganese, phosphorus, iron, zinc, and magnesium.  

Here is the recipe for Crispy Corn With Mayo and Red Chilli Sauce. 


  • 2 cups of corn 
  • 1 cup mayonnaise 
  • ½ tsp black pepper powder 
  • Salt, as per taste 
  • 1 cup cornflour 
  • 1 cup rice flour 
  • ½ cup red chilli sauce
  • 3 tsps sugar
  • 2-3 tsps red chilli flakes
  • Refined oil


  • Boil 2 cups of corn, add a little bit of salt in the pan of boiling water and then add the corn, and boil for 5 mins.
  • Take out the corn by straining the water.
  • Add half teaspoon black pepper powder and salt as per taste preference to the boiled corn, and mix well.
  • Add one cup of corn flour to the boiled corn, and mix well so that the corn is covered by the corn flour. 
  • Add one cup of rice flour and again mix well so that the corn is covered with the rice flour.
  • Add about two or three tablespoons of water, and mix well, once done, put the corn in the fridge for about half an hour. 
  • In a bowl, add mayonnaise and red chilli paste, and three teaspoons of sugar, and mix well.
  • Heat enough oil in a pan to fry the corn, add the corn mixture in the oil, and fry over medium flame for about five to seven minutes till the corn swells up a bit.
  • Take the corn out of the oil, place on a paper napkin to drain the oil.
  • Pour the mayonnaise and red chilli paste, with a teaspoon, over the corn.
  • Drizzle the corn with red chilli flakes. 
  • Serve hot.