Tempting cutlet with the juicy bite of sweet corn, the crunch of onions, capsicum and carrots, tanginess of chaat masala and hint of black pepper is corn cutlet. Corn cutlet is a hit amongst the kids and can be served as a party appetizer too. Corn and cheese too make a great combination and therefore this cutlet can easily be extended to make a burger by sandwiching it between the burger bun along with a cheese slice.
Sweet Corn Kernels: I have used the frozen sweet corn kernels which are easily in the market. It is important to cook it properly so that it remains juicy and gives that juicy punch. I like to boil the kernels to cook them.
Other Vegetables: Veggies that complement the flavor of sweet corn have been added i.e. onion, capsicum, and carrot. Boiled and grated potato has been used which gives the cutlet it’s binding.
Others: Indispensable for all my cutlet recipes is rice flour. It is the dough consistency corrector. The best part is that rice flour has no after taste. It just makes the cutlets crispier and stays silent. I have used homemade chaat masala as it has a perfect balance of zing and heat. Little freshly ground black pepper adds the required heat.
The very interesting cutlets such as sooji cutlet, the very popular ones such as vegetable cutlets and many more cutlets recipes, have been put together under our hot collection section. You can find it here.
Corn cutlets can be served for a weekday breakfast. Just team up with a glass of chilled chocolate milkshake.
1.This recipe makes 8-10 corn cutlets.
2.Boil 2 cups of water. Add in ½ tsp salt and 1 cup frozen sweet corn kernels. Boil for 5-7 minutes.
3.Strain the boiled sweet corn kernels.
4.Transfer approximately ¾ of the boiled sweet corn to a grinder jar and keep aside the remaining.
5.Grind to a fine paste.
6.In a mixing bowl add the paste of corn, 2 tbsp rice flour, 1 large boiled and grated potato, 2 tbsp chopped onion, 1 tbsp each of chopped capsicum and carrot, 1 tsp chaat masala powder, 1-2 tbsp rice flour, ½ tsp freshly ground and salt to taste and boiled sweet corn kept aside earlier.
Tips:Keep a check on the salt as we have added salt while boiling the corns and chaat masala too has salt in it.
7.Mix everything. If required add in rice flour to set the consistency of the dough.
8.Divide into portions and shape into cutlets. Shallow fry on medium heat.
9.Fry till golden from both the sides.
10.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
• 1 cup sweet corn kernels
• 2 tbsp chopped onion
• 1 tbsp chopped capsicum
• 1 tbsp chopped carrot
• 1 tsp chaat masala
• 1 large potato, boiled and grated
• Salt to taste
• ½ tsp freshly ground black pepper
• 2 tbsp rice flour
• Oil for frying
1. Boil 2 cups of water. Add in ½ tsp salt and 1 cup frozen sweet corn kernels. Boil for 5-7 minutes.
2. Strain the boiled sweet corn kernels.
3. Transfer approximately ¾ of the boiled sweet corn to a grinder jar and keep aside the remaining boiled sweet corns.
4. Grind to a fine paste.
5. In a mixing bowl add the paste of corn, 2 tbsp rice flour, 1 large boiled and grated potato, 2 tbsp chopped onion, 1 tbsp each of chopped capsicum and carrot, 1 tsp chaat masala powder, 1-2 tbsp rice flour, ½ tsp freshly ground and salt to taste. Keep a check on the alt as we have added salt while boiling the corns and chaat masala too has salt in it.
6. Mix everything. If required add in rice flour to set the consistency of the dough.
7. Divide into portions and shape into cutlets. Shallow on medium heat.
8. Fry till golden from both the sides.
9. Serve hot. Bon appétit.
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