Chounki Makka - Spicy Corn Kernels

Prep Time
Cook Time
Ready In

"Spicy corn kernels are a quick and popular snack in India. A variation can be make, using green peas. It also makes a good side dish!"

Original recipe yields 4 servings


  • Serving Size: 1 (105.9 g)
  • Calories 264
  • Total Fat - 1.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 298.5 mg
  • Total Carbohydrate - 58.5 g
  • Dietary Fiber - 8.2 g
  • Sugars - 1.4 g
  • Protein - 5.8 g
  • Calcium - 9.8 mg
  • Iron - 1 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.2 mg

Note: do NOT thaw the corn. Using frozen helps to cut down moisture during the cooking process

Step 1

Heat ghee in a medium frying pan. When hot, add cumin seeds and reduce heat to medium. Add green chili and cayenne.

Step 2

Add corn and stir into the spices. Add salt to taste and cook until corn becomes soft and most of the moisture has evaporated - about 5-10 minutes.

Step 3

Stir in the lemon juice. Garnish with the chopped cilantro. Serve hot as a snack or side dish. Makes four snack-sized servings.

Tips & Variations

No special items needed.



We really enjoyed the corn prepared this way. Wow, was it spicy, but good. Made as written but added a little habanero as I didn't have enough green chile. It gave an extra little kick of heat. I also fried it until it was nice and caramelized, we loved it. Thanks so much for sharing a dish that we will enjoy again. Made for CQ4 - Himalayas

review by:
(22 Aug 2017)


Wonderful corn. This was definitely spicy but oh so good. Thanks for sharing, Lori. Made for CQ4.

review by:
(20 Aug 2017)


This was awesome. Spicy corn! I used fresh corn which we have in abundance and I'm sure that made it even better.

review by:
(12 Aug 2017)