Corn Cutlet

Crunchy on the outside, soft and spiced on the inside — Sweet Corn Cutlets are one of those snacks that win everyone over. Whether you’re whipping up a tea-time treat, planning for a party, or just looking to use up that bag of frozen corn sitting in your freezer, this recipe delivers BIG on flavor and texture.

It’s vegan, super easy to customize, and makes for a great starter, lunchbox addition, or monsoon snack (hello chai and pakoda season!).

Why Sweet Corn Cutlets Are So Popular

Think of these as Indian-style corn fritters, only way more flavorful. You get that sweet pop from the corn, heat from the spices, and a satisfying crisp from the shallow or deep fry.

And the best part? These cutlets are —

• Quick to put together
• Easy to freeze and reheat
• Totally customizable (add cheese, skip veggies, throw in oats — go wild!)
• Always a hit with kids and adults alike

Let’s Talk Ingredients (And How Each One Plays Its Part)

Here’s the magic formula: cooked sweet corn + crunchy veggies + desi spices + binding flours = crispy golden cutlets. Let’s break it down:

• Sweet Corn (2 cobs) – Pulsed into a coarse mix, this is your base ingredient. You want texture, not a paste.
• Onion, Carrot, Capsicum – Add crunch, color, and a touch of sweetness.
• Ginger, Garlic & Green Chilli – Bring warmth, depth, and heat.
• Spices:
  • Salt & Turmeric – Basic essentials.
  • Kashmiri Chilli Powder – For vibrant red color without overpowering heat.
  • Cumin & Coriander Powder – For that earthy backbone.
  • Hing / Asafoetida – Optional, but great for flavor depth.
  • Garam Masala – Adds warmth and spice complexity.
  • Amchur – That surprise tangy twist that makes people go “what’s in this?!”
• Besan / Gram Flour – The binder. Adds nutty flavor and holds everything together.
• Rice Flour – The crisp-maker.
• Coriander Leaves – For freshness and herbiness.
• Oil – For frying (you can shallow fry or deep fry).

How It Comes Together (Without Turning Into a Slurry)

Start with your sweet corn — boil or steam it, then pulse in a mixer just enough to break it up. Think chunky, not puréed. Transfer this to a big mixing bowl.

Toss in your finely chopped onions, grated carrot, diced capsicum, ginger, garlic, and green chilies.

Now, season generously with salt, turmeric, red chilli powder, cumin, coriander powder, hing, garam masala, and amchur. Add the besan and rice flour, then throw in a handful of chopped coriander leaves.

Mix everything with your hands — the corn and veggies will start releasing moisture, which helps the flours bind into a dough-like mixture. If it’s too wet, add a bit more besan or rice flour. If it’s too dry, a teaspoon of water or a splash of lemon juice does the trick.

💡 Pro Tip: Grease your palms with oil before shaping the cutlets — no sticking, no mess!

Shape into small flat patties — uniform size helps them cook evenly.

Let’s Fry

Heat oil in a kadai or frying pan — medium-high flame is best. Gently place in the patties and fry until they’re golden brown on both sides. Flip only when the bottom side is firm and golden.

How to Serve Sweet Corn Cutlets

These cutlets shine best with a dip on the side. Serve hot with:

• Tomato ketchup (classic)
• Mint chutney
• Garlic mayo or spicy sriracha yogurt dip
• Or even stuffed inside pita bread or burger buns for a veggie slider vibe

✨ Sprinkle a little chaat masala over the top before serving for that street food kick.

What Goes Well With Corn Cutlets?

Make it a full snack plate by adding:

• Masala chai or filter coffee
• Cucumber-onion salad
• Boondi raita
• Grilled veggies or a simple stir-fried noodle for a fusion combo

How to Pack for Lunchboxes

These are totally travel-friendly. Once fried and cooled:

• Wrap in foil or place in a leak-proof container
• Pair with a small dip cup
• Add a simple salad or roll them in a wrap for a kid-friendly lunch!

Planning for a Party?

These are made for a crowd. You can easily double or triple the recipe.

Prep the dough a day ahead, shape and refrigerate.

• Fry just before serving or air-fry in batches.
• They stay crisp for a while, making them perfect for buffet setups or tea-time parties.

💡 Hosting Tip: Serve them with mini skewers and assorted dips for an easy, no-mess finger food platter.