Sweet Corn Cutlet Recipe | How to make Sweet Corn Cutlet at Home | Sweet Corn Snack Recipe – Step By Step with Images and Video.
Crispy Corn Cutlets are the ultimate snack to relish during rainy days. As soon as it starts drizzling, the craving for something warm, crunchy, and spicy kicks in — and what better than sweet corn to satisfy that mood? While we often enjoy roasted corn or bhutta from roadside stalls, this recipe transforms it into a wholesome, exciting snack that’s not only delicious but also healthy.
This isn’t your typical pakora or vada. These corn cutlets are packed with the natural sweetness of corn, the freshness of vegetables like carrots and capsicum, and a perfect blend of spices. They’re steamed first, which means they use minimal oil, are lighter on the stomach, and can be stored easily for later use.
Whether you want a quick evening snack, a tiffin-friendly option, or a make-ahead party appetizer, this recipe checks all the boxes. The best part? You can steam and store them in the fridge or freezer, and whenever hunger strikes — just shallow-fry or air-fry in minutes. Crispy on the outside, soft and flavorful on the inside, these cutlets are bound to become your new monsoon favorite.
Ingredients of Sweet Corn Cutlet Recipe
Sweet Corn Cutlet Recipe Video
Sweet Corn Cutlet Recipe | How to make Sweet Corn Cutlet at Home | Sweet Corn Snack Recipe
Materials
- Raw Corn – 2 pcs
- Carrot – 2 small pcs
- Capsicum
- Ginger-Green Chili-Garlic Paste – 1 tbsp
- Chopped Coriander
- Coriander Powder – 1 tbsp
- Turmeric – 2 pinch
- Red Chilli Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Amchur Powder – 1 tsp
- Salt as per Taste
- Black Salt – 1/2 tsp
- Gram Flour – 1/2 cup
- Rice Flour – 3 tbsp
Instructions
- Start by preparing 2 fresh corn cobs (bhutta). Use a peeler or sharp knife to scrape off the kernels. You can also use frozen or packed corn if fresh ones are unavailable.
- Transfer the corn kernels to a large mixing bowl. Add two finely chopped small carrots and some finely chopped capsicum (bell pepper). You can also include your favorite veggies like cabbage or beans.
- To the veggies, add 1 tablespoon of a coarsely crushed paste made from ginger, green chili, and garlic. If you don’t eat garlic, feel free to skip it. Add a handful of chopped coriander leaves as well.
- Now mix in the spices: 1 tsp coriander powder, 2 pinches turmeric, 1 tsp red chili powder, 1 tsp cumin powder, ½ tsp garam masala, salt to taste, ½ tsp black salt, and 1 tsp amchur (dry mango powder) or chaat masala for a tangy flavor.
- Add around 3–4 tablespoons of besan (gram flour) gradually. Mix everything well to bind the mixture together. Don’t add too much — just enough for everything to stick without falling apart.
- To make the cutlets crispy and long-lasting, add 2–3 tablespoons of rice flour. This step is optional, but you can also use semolina, cornflour, or arrowroot powder instead.
- Combine all ingredients well. Do not add any water — the veggies will release moisture on their own, making the mixture perfect for shaping.
- Grease your hands with a little oil. Take small portions of the mixture and shape them into round, medium-thick cutlets. Neither too thick nor too thin.
- Prepare your steamer or idli stand by greasing the moulds with oil. Place the cutlets in the greased moulds, making sure they don’t overlap.
- In a deep pan or kadhai, boil 2 cups of water. Place the idli stand inside the pan, cover it with a lid, and steam the cutlets for 12–15 minutes on medium heat.
- Once steamed, let the cutlets cool. You’ll notice they’re firm and soft inside. At this point, you can store them in an airtight container in the fridge for up to a week, or in the freezer for a month.
- To serve, shallow fry the steamed cutlets on medium heat in very little oil until both sides are golden and crispy. They don’t absorb much oil since they’re already cooked.
- Serve hot with ketchup or chutney of your choice and a cup of masala tea. These cutlets are soft inside, crispy outside, and bursting with flavor — the perfect companion for a rainy day.
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Sweet Corn Cutlet Recipe – Step By Step
Step 1: Start by preparing 2 fresh corn cobs (bhutta). Use a peeler or sharp knife to scrape off the kernels. You can also use frozen or packed corn if fresh ones are unavailable.
Step 2: Transfer the corn kernels to a large mixing bowl. Add two finely chopped small carrots and some finely chopped capsicum (bell pepper). You can also include your favorite veggies like cabbage or beans.
Step 3: To the veggies, add 1 tablespoon of a coarsely crushed paste made from ginger, green chili, and garlic. If you don’t eat garlic, feel free to skip it. Add a handful of chopped coriander leaves as well.
Step 4: Now mix in the spices: 1 tsp coriander powder, 2 pinches turmeric, 1 tsp red chili powder, 1 tsp cumin powder, ½ tsp garam masala, salt to taste, ½ tsp black salt, and 1 tsp amchur (dry mango powder) or chaat masala for a tangy flavor.
Step 5: Add around 3–4 tablespoons of besan (gram flour) gradually. Mix everything well to bind the mixture together. Don’t add too much — just enough for everything to stick without falling apart.
Step 6: To make the cutlets crispy and long-lasting, add 2–3 tablespoons of rice flour. This step is optional, but you can also use semolina, cornflour, or arrowroot powder instead.
Step 7: Combine all ingredients well. Do not add any water — the veggies will release moisture on their own, making the mixture perfect for shaping.
Step 8: Grease your hands with a little oil. Take small portions of the mixture and shape them into round, medium-thick cutlets. Neither too thick nor too thin.
Step 9: Prepare your steamer or idli stand by greasing the moulds with oil. Place the cutlets in the greased moulds, making sure they don’t overlap.
Step 10: In a deep pan or kadhai, boil 2 cups of water. Place the idli stand inside the pan, cover it with a lid, and steam the cutlets for 12–15 minutes on medium heat.
Step 11: Once steamed, let the cutlets cool. You’ll notice they’re firm and soft inside. At this point, you can store them in an airtight container in the fridge for up to a week, or in the freezer for a month.
Step 12: To serve, shallow fry the steamed cutlets on medium heat in very little oil until both sides are golden and crispy. They don’t absorb much oil since they’re already cooked.
Step 13: Serve hot with ketchup or chutney of your choice and a cup of masala tea. These cutlets are soft inside, crispy outside, and bursting with flavor — the perfect companion for a rainy day.
