chilli baby corn

chilli baby corn recipe

Chilli baby corn is a delicious Crunchy, crispy, and wonderfully flavorful vegetarian snack or appetizer, everyone will love. A typical Indo-Chinese fusion side dish and snack is spicy baby corn. It has chunks of baby corn that are sweet and tender and have been perfectly battered and fried. Later, a sweet and sour sauce is added to the corn, creating a deliciously aromatic, crispy, and saucy vegetable meal.

The spicy baby corn makes a delicious appetizer and side dish for fried rice. If you’re serving it as a starter, you can offer it dry or semi-saucy according to your preferences, or you can serve it with any type of fried rice.

One of the most popular dishes in restaurants is baby corn chili, also known as chili baby corn. It is a fantastic and well-liked Indo-Chinese appetizer. Baby corn that is juicy and tender is chosen, dipped in flour batter, fried first, then combined with bell peppers, onion, and sauces, and finally topped with spring onions.

Ingredients for chilli baby corn

Sauce making for chilli baby corn

  • 1/2  cup chopped spring onion whites
  •  5 to 6 medium-sized garlic (finely chopped)
  • 1-inch ginger (finely chopped)
  • 3 to 4 green chilies (sliced)
  • 1tablespoon capsicum ( finely chopped)
  • 1/4 teaspoon black pepper powder
  •  1 teaspoon sugar or add as a taste
  • 1 tablespoon oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sweet green chili sauce
  • salt add as a taste
  • 3 tablespoons water (optional)
  • 1 tablespoons cornflour (optional)


  • 200 grams of baby corn
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornflour (cornstarch)
  • 1/4 teaspoon black pepper powder
  • 5 tablespoons oil
  • apple cider vinegar
  •  salt add as a taste
  • water add as needed

Instructions for chilli baby corn

Sauce making

  1. Heat roughly 1 tablespoon of oil in a different pan, frying pan, or wok. You may also use the same pan that you used to fry the baby corn, adding only 1 tablespoon of oil and draining the rest with a spoon.
  2. Spring onions, ginger, garlic, and sliced green chilies should all be added. Stir fry for one to two minutes over medium-high heat.
  3. Add the sliced red pepper now (green bell pepper). Skip it if you don’t have any capsicum.
  4. Cook the capsicum for 3 to 4 minutes in a stir-fry over medium-high heat. There ought to be some crunch.
  5. Add the soy sauce, and sweet red or green chili sauce, and reduce the heat to medium. Mix well. Add salt, sugar, and black pepper powder now. Combine once more.

Batter Making

  1. Baby corn should be rinsed and dried with a kitchen towel. If the baby corn is greater in size, cut it in half; if it is smaller, leave it whole.
  2. Prepare the ginger, garlic, green chilies, spring onions, and capsicum, then leave them aside.
  3. With the cornflour (cornstarch), all-purpose flour, salt, pepper, and water, make a smooth, medium-thick batter. In a wok or frying pan, heat the oil.
  4. Each piece of baby corn should be thoroughly batter-coated.
  5. Place the young corn pieces that have been battered gently in the heated oil.
  6. Turn over and fry the second side once the first side has firmed up and turned a light golden color.
  7. Baby corn should be fried until the edges and sides are golden browns, flipping it over with a slotted spoon a few times. Place the fried baby corn on paper towels for the kitchen.

Chilli Baby Corn making

  1. Fry the baby corn and add it. Combine the remaining ingredients gently. If you desire a baby corn texture that is extremely crispy and crunchy, stop right now. However, follow these instructions if you want the baby corn to have a smooth glaze sauce coating. Remix after adding 2 to 3 teaspoons of water.
  2. Add around 1 teaspoon of cornstarch to the dish to give it a gloss and smoothness (cornstarch). Mix thoroughly, then simmer the cornstarch for at least one to two minutes more.
  3. Stir once more before adding the rice vinegar or apple cider vinegar.
  4. Finally, toss in the cut green spring greens.
  5. If necessary, taste the food and add salt, pepper, or soy sauce.
  6. Serve the young corn with some celery or spring onion greens as a garnish. As a starting snack, alongside bread, or as a side dish for stir-fried noodles or fried rice, you can offer chili baby corn.
  7. The chilli baby corn recipe tastes great when served hot and crispy.


  • Onions are entirely optional; you can omit them as well.
  • You have complete control over the consistency; you can make it saucy or dry.
  • The vegetables need to be crisp, so avoid sautéing them in the sauce for an extended period of time.
  • add red food color to the batter to prepare bright red color chilli baby corn.
  • Always serve hot because it might become soggy if you give it a resting period.
  • The vegetables need to be crisp, so avoid sautéing them in the sauce for an extended period of time.
  •  do not overboil baby corn as it is deep-fried once coated with batter.


Calories 464kcal
Fat 34g
Carbohydrates 39g
Protein 4g
Vitamin A
Vitamin C
Calcium 28mg

Also read: Fish fry recipe (step by step)

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