corn cutlet recipe

Corn Cutlet Recipe | How to make corn cutlets

What is corn cutlet?

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.

Let’s talk about the ingredients for Corn Cutlet Recipe

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.

Other cutlet recipes on the blog:

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.

How to serve Corn Cutlet?

Corn cutlets can be served for a weekday breakfast. Just team up with a glass of chilled chocolate milkshake.

How to make Corn Cutlet?

1.This recipe makes 8-10 corn cutlets.

corn cutlet recipe

2.Boil 2 cups of water. Add in ½ tsp salt and 1 cup frozen sweet corn kernels. Boil for 5-7 minutes.

corn cutlet recipe

3.Strain the boiled sweet corn kernels.

corn cutlet recipe

4.Transfer approximately ¾ of the boiled sweet corn to a grinder jar and keep aside the remaining.

corn cutlet recipe

5.Grind to a fine paste.

corn cutlet recipe

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.

corn cutlet recipe

7.Mix everything. If required add in rice flour to set the consistency of the dough.

corn cutlet recipe

8.Divide into portions and shape into cutlets. Shallow fry on medium heat.

corn cutlet recipe

9.Fry till golden from both the sides.

corn cutlet recipe

10.Serve hot. Bon appétit!

corn cutlet recipe

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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