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Masala Corn

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Malala corn can be prepared in minutes and is perfect with any Indian meal.

This is a masala corn recipe I have been making for years. You can literally make it in about 5 minutes and the flavour is amazing! You can serve this spicy Indian corn on its own as a snack or try it as a side with any vegetarian, chicken or meat curry. As Indian recipes go, this spicy Indian corn is one of the easiest to prepare out there.

Masala corn

What is masala corn?

You are in for a real treat with this one. This spicy Indian corn is a mouthwatering and versatile snack that has become immensely popular in recent years. If you’ve ever walked the street food stalls around India, you’ll know just how popular it is. Here you find everything you need to know about this addictive snack, it’s origins and the few ingredients you’ll need to make masala corn at home. 

About this recipe

To make things simple, I used tinned (canned) corn kernels. If you’d like to go all out, you could prepare the corn from fresh. Either boil it or grill it on your barbecue. Just be sure not to overcook the corn!

What are the origins of masala corn?

Masala Corn has its roots in Indian street food culture, where it has been a hugely popular snack for decades.

Street vendors across India serve up piping hot cups of corn kernels seasoned with a blend of spices just like the recipe below. You will find this combination of flavours and textures so good. In fact you might just find it incredible how something so simple can taste so delicious. 

How do you make masala corn?

The magic of spicy Indian corn lies in its flavourful spice blend. The basic ingredients typically include corn kernels, which are either tinned (canned) or boiled or roasted fresh corn kernels. To this you add a mix of spices and condiments. Common spices used in the masala mix include Kashmiri red powder, chaat masala (a tangy spice blend), roasted cumin powder, black salt, and a hint of lemon juice.

You will find some but not all of these ingredients in my spicy Indian corn recipe below but feel free to add them or even omit the spices you don’t want to add.

Fun ways you can serve masala corn

While Masala Corn is fantastic on its own, there are numerous creative ways to enjoy this colourful snack. Here are a few ideas:

  • Masala Corn Chaat: You can enhance the flavours by adding chopped onions, tomatoes, green chilies, and fresh coriander. Finish it off with a drizzle of tamarind chutney and a squeeze of lime for a burst of tanginess.
  • Masala Corn Salad: Toss cooled masala corn into a salad bowl. Mix with diced bell peppers, cucumbers, and cherry tomatoes. Season it with a pinch of chaat masala and a squirt or two of olive oil, and a sprinkle of lemon juice for a refreshing and healthy salad option.
  • Masala Corn wraps: Fill warm tortillas with seasoned Masala Corn, top with grated cheese, chopped lettuce, and a dollop of sour cream for an Indo-Mex fusion twist on traditional tacos.

What else can you serve this spicy Indian corn with?

Although it started as a street food, masala corn is now finding its way on to many British curry house menus. You can serve this sweetcorn as a side for any curry. It can be served as a side dish just like you would dal. In fact the flavours and textures you get from this masala corn recipe will compliment many meals not just Indian.

Why not try it as a side for your next BBQ feast

How long does the prepared spicy corn keep in the fridge?

You can store your masala corn in the fridge for up to 3 days. Then just heat it up in your microwave or in a saucepan. That or add it cold to a salad. 

Can you freeze masala corn?

Yes. To do so, you need to freeze it in airtight freezer-safe containers or freezer bags. Make sure to remove any excess air from the containers or bags before sealing. For best results, try to use the frozen masala corn within 2 to 3 months.

If you used frozen sweetcorn to make the dish, I don’t recommend refreezing it.

Please note that the corn may become slightly softer after freezing and reheating.

How do you reheat masala corn?

If reheating from frozen, you need to defrost it completely before reheating.  You can reheat it in your microwave or in a saucepan.

Pro Tips

  1. Choose Fresh: To ensure the best flavour and texture, opt for fresh and sweet corn when making masala corn. Look for corn with plump kernels and bright green husks. If possible, choose corn that has been recently harvested. The natural sweetness of fresh corn will elevate the overall taste of your masala corn. Do not let this stop you from making this recipe though. Tinned (canned) will work fine.
  2. Get the Spice Blend Right: The spice blend is a crucial element in masala corn. Experiment with different combinations to find the perfect balance of flavors that suits your taste buds. You should start with my recipe but feel free to adjust the proportions of these spices to achieve your desired level of heat, tanginess, and savory flavours.
  3. Enhance the Crunch: While the spices add a burst of flavor, it’s also essential to maintain a pleasant crunch in the masala corn. To achieve this, make sure not to overcook the corn kernels if boiling or roasting. They should be tender but still have a slight bite. If boiling, keep an eye on the cooking time and avoid overcooking. If roasting, roast the corn until it’s lightly golden but not overly browned. The right texture will provide a satisfying crunch to complement the spice blend.

Step by step photos

Ingredients for masala corn

Get all your ingredients together before starting. There aren’t many. This is an easy one.

Adding garlic and ginger paste and chopped chillies to melted ghee.

Heat the butter or ghee in a pan over a medium-high heat. Stir in the garlic and ginger paste and chopped chillies.

Adding chilli powder and chaat masala to the pan

Fry for about 30 seconds and then stir in the chilli powder and chaat masala.

Adding the corn

Add the corn and stir well to combine. Season with salt and pepper to taste and adjust the other spicing. Squeeze in a little lemon juice to taste.

Masala corn

All done. It only takes minutes. Be sure to taste it and adjust the spicing before serving.

Masala corn

Dig in!

If you like this masala corn recipe, you might like to try some of the Indian Vegetarian favourites.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Mushroom Curry
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran

Have you tried this masala corn recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 4 - 6

Spicy Indian Sweetcorn

Masala corn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 2 tbsp butter or ghee
  • 2 tbsp garlic and ginger paste
  • 1 - 3 green or red chillies of choice, finely chopped
  • 1 teaspoon chaat masala plus more to serve
  • 1 teaspoon chilli powder plus more to serve
  • 2 x 400g tinned (canned) sweetcorn
  • Salt and pepper to taste
  • 3 tablespoons finely chopped fresh coriander
  • 2 lemons, quartered to serve


  1. Melt the butter or ghee over medium high heat and then pour in the garlic, ginger and chopped chillies.
  2. Fry for about a minute to cook out the rawness.
  3. Add the chaat masala along with the chilli powder and fry for a further 30 seconds or so.
  4. Now add the sweet corn and stir it around in the butter mixture until it is heated through.
  5. Season with salt and pepper to taste.
  6. Serve garnished with the fresh coriander. You can also serve with more chilli powder and chaat masala which can be added to taste at the table and lemon wedges.

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Spicy Sweetcorn

This spicy Indian corn  is the perfect accompaniment for almost any meal.


Tuesday 18th of December 2018

Wow, I'm surprised this recipe doesn't have more reviews! I was looking for a quick and simple indian spiced veggie side dish, and this was great! I used a Penzeys curry spice, and for the chilis I used red and green Anaheim (frozen from my garden, tones down the spice level). Served alongside Tikka Masala with rice. Would definitely make again!


Tuesday 30th of November 2021

Hello, my name is isaiah, I was wondering how much it serves?

Dan Toombs

Monday 14th of January 2019

Great to hear Mike. I'm really happy you like it.

Thank you, Dan

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