Pearly Corn

Pearly Corn (  Corn)

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 3 cookbooks   This recipe has been viewed 15013 times

Although this yummy starter involves a bit of effort, you will love the unique outcome! The crisp texture and pearly appearance of the deep-fried corn, perked up with snazzy ingredients like ginger, garlic, spring onions and Schezuan sauce, give it an Oriental touch that you are sure to relish thoroughly.

Make sure the boiled corn is dry before mixing with the flours, and once this step is done you should deep-fry it immediately before the mixture gets soggy. When frying the corn, it might splutter a bit, so move away from the kadhai. Serve the Pearly Corn immediately to enjoy the crispiest texture.

Also do try other corn snacks like Corn Filled Bread Tartlets , Corn Pakodas and Corn Panki .

Add your private note

Pearly Corn recipe - How to make Pearly Corn

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
Show me for servings

1 cup boiled sweet corn kernels (makai ke dane)
2 tbsp plain flour (maida)
4 tbsp cornflour
salt and to taste
oil for deep-frying
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 cup finely chopped spring onions whites and greens
2 tsp schezuan sauce

For The Garnish
1 tbsp finely chopped spring onion greens
  1. Combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.
  2. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
  4. Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
  5. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.
  6. Serve immediately.


5 Spice Mushroom Rice 
Hakka Noodles ( Chinese Cooking ) 
Oriental Rice Noodles 

Nutrient values per serving
Energy249 cal
Protein6.1 g
Carbohydrates45.2 g
Fiber4.6 g
Fat6.3 g
Cholesterol0 mg
Vitamin A80.3 mcg
Vitamin B10.5 mg
Vitamin B20.3 mg
Vitamin B33.2 mg
Vitamin C5.2 mg
Folic Acid86.1 mcg
Calcium50.4 mg
Iron2.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.3 mg
Potassium222.5 mg
Zinc0.9 mg

RECIPE SOURCE : CornBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Tamil Nadu Food

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Pearly Corn
 on 11 Jun 13 03:25 PM

just for a house snack pearly corn is a great dish. although it requires the corn to be fried individually. it is a tiresome task but the end result is fabulous