Let me just start by saying: I didn’t expect to fall in love with crispy corn kebabs. Like, at all. I was just hungry. And had two sad-looking corn cobs in the fridge. That’s it.

It was one of those weird evenings—you know, where you’re not exactly starving, but your stomach’s doing that passive-aggressive growl like, “Hey loser, maybe eat something that isn’t peanut butter off a spoon.”

I wandered into the kitchen hoping there was leftover pizza (there wasn’t), and ended up making these golden, crunchy little flavor bombs. And I swear, once I took that first bite—hot, crispy on the outside, soft and spiced and corny inside—I was like, okay. This is a thing. This is my thing now.

What Even Are Corn Kebabs?

If you’re picturing meat skewers—stop. These are not that.

Corn kebabs, or corn cutlets (they go by many names like your cousin with five Instagram handles), are these crispy, pan-fried or deep-fried snacks made with mashed sweetcorn, potatoes, herbs, and spices. Kind of like a tater tot and a pakora had a crunchy little baby. But cooler.

You can shape them into patties, ovals, hearts (I mean, I didn’t but go off). They’re a staple at Indian parties and monsoon chai breaks—and I just made them my Tuesday dinner.

Also, you can totally air fry or bake them if you’re one of those people. (JK. I respect your healthy life choices. Mostly.)

Let’s Talk Ingredients (a.k.a. How I Scavenged My Pantry)

Here’s what I used (after a dramatic fridge stare-down):

  • 1 cup boiled sweetcorn (I just microwaved frozen corn like a savage)
  • 2 medium boiled potatoes
  • 1/4 cup finely chopped onion
  • 2 green chilies, chopped (optional but encouraged)
  • 1 tsp ginger-garlic paste
  • 2 tbsp coriander leaves, chopped
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder
  • Salt (do I need to list this? Yes? Okay. SALT.)
  • 2 tbsp cornflour or besan for binding
  • Oil for frying (or brushing if you’re going the air fryer way)

I didn’t measure like a scientist—vibes and tastes ruled. You ever just feel the potato is enough? Yeah.

Making Corn Kebabs: As Chaotic As It Sounds (But Worth It)

Mash the corn—but not too much

I pulsed the boiled corn in the blender. Not a paste. Just a chaotic chunky mess. That’s the goal. Texture is sexy, my friends.

Mix everything

Dump mashed corn, potatoes, onions, chilies, spices, herbs, and binding stuff into a bowl. Mix it with your hands like a toddler making mud pies. Feel joy.

Shape ‘em

I rolled mine into oval kebabs. You can do circles. Or weird amoeba shapes if you don’t care about aesthetics.

Fry time

Shallow fry them till golden brown and crispy on medium heat. I burned the first batch because I walked away to answer a group text. Lesson learned: kebabs > gossip.

Serving Ideas (a.k.a. Excuses to Eat More)

  • Green chutney (obviously)
  • Ketchup (don’t judge me)
  • Yogurt dip with mint and garlic
  • Nestled inside a wrap with onions = makeshift kebab roll
  • With chai. Always chai. Forever chai.

Chaos Moments (Optional but Probable)

  • I dropped one in the oil and it did a cannonball. Scared my cat.
  • Ran out of coriander, used parsley. Still delicious. Don’t tell the aunties.
  • Ate two while “taste testing” and had to make another batch.

Wanna Switch It Up? Variations I’ve Tried (and Survived)

  • Add grated cheese inside—like a gooey middle surprise
  • Mix in shredded carrots or beets for color
  • Use leftover rice instead of potato (actually slaps)
  • Go full fusion: dip in sriracha mayo or ranch

If you want a more OG-style corn kebab recipe, check out Sanjeev Kapoor’s version. And for green chutney that never flops, this one from Veg Recipes of India is a solid go-to.

TL;DR? Just Make Them

I made these crispy corn kebabs by accident and now they’re part of my personality. They’re easy, chaotic, deeply snackable, and the best use of frozen corn since, like, ever.

Eat them hot or Eat them while standing barefoot in your kitchen like a gremlin. Just… eat them.

And text me when you do. https://potatonion.com/paneer-puff-recipe/.

RELATED ARTICLESMORE FROM AUTHOR