This simple snack, crispy corn, is made by coating corn kernels with cornstarch and deep frying.
Prep Time::5 mins
Cook Time::5 mins
Total Time::10 mins
Servings::4 to 6
Ingredients
3 cups oil for frying
2 (15 ounce) cans sweet corn, well drained
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
lime wedges and fresh jalapeno slices (optional)
Directions
Heat oil in a medium saucepan to 350 degrees F (175 degrees C). Pour drained corn on a large plate lined with paper towels and pat dry,
Toss corn with cornstarch until lightly coated. Work in batches, about 1/2 cup at a time. Shake off excess cornstarch and carefully lower corn into hot oil, using a slotted spoon. Fry until lightly golden brown and crispy, 2 to 3 minutes; drain on paper towels. Repeat with remaining corn.
Season with paprika and pepper; squeeze lime juice over and sprinkle with jalapenos if desired.
From the Editor:
Nutrition data for this recipe includes the full amount of cornstarch. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.