Corn Cutlet, also known as Corn Tikki, is a delectable snack featuring crispy cutlets that melt in your mouth, made from corn, vegetables, and spices. These cutlets are a celebrated monsoon treat in certain regions of India when fresh corn is plentiful.
The Corn Cutlet recipe is packed with vegetables, making it both healthy and nutritious. Rather than deep-frying, I opt to shallow fry them in a pan, using minimal oil or ghee.
While I refer to them as Corn Cutlets due to the blend of vegetables and spices, they can also be known as corn patties or corn tikki. Fresh sweetcorn is my preferred choice for this recipe, though frozen or canned corn is also suitable.
Corn Cutlets have been my cherished snack since childhood. During the monsoon, we would often visit Mahabaleshwar, a renowned hill station in Maharashtra’s Western Ghats, known for its seasonal corn and strawberries. My father would make stops at various street vendors for us to sample an array of corn and strawberry delights. The Corn Cutlets were always a highlight for me! I have endeavoured to replicate the distinctive taste of the Mahabaleshwar cutlets, and I’m pleased to say the attempt has been a triumph.
Other recipes you might like to try are Vegetable Cutlet,
Easy Paneer Pakora to name a few.
