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Corn Bhel served in a cowl with a spoon on the side

Corn Bhel

Chinese style Corn Bhel is a sweet, spicy, crunchy recipe which really celebrates corn. Takes only 10 minutes to put together and makes the best 5PM snack on a rainy day.
Course Snacks & Appetizers
Cuisine Indian Chinese
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 223kcal
Author Richa


  • 1 whole Corn on the Cob
  • 1 Teaspoon Soy Sauce
  • 2 Teaspoons Lime Juice
  • 2 ½ Tablespoon Ketchup
  • 1 Teaspoon Chilli Sauce
  • 1 ½ Tablespoon Schezwan Sauce
  • 2 Teaspoons Sugar
  • Cup chopped Capsicum
  • Cup chopped Onion
  • ¾ Cup Fried Noodles sub with dried ramen noodles


  • Roast the corn on an open flame till roasted and charred. Stand the corn picked side down straight into a deep bowl (using a bowl ensures any stray corn kernels don’t fly everywhere). Use a knife to slice down the length of corn and take off the corn kernels. Do this till all the kernels collect at the bottom of the bowl.
  • Add soy sauce, lime juice, ketchup, chilli sauce, schezwan sauce, sugar, onion and capsicum, and mix well to the corn.
  • Crush fried noodles, add them to the bowl and give this another nice toss. Serve immediately!


Calories: 223kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1176mg | Potassium: 162mg | Fiber: 2g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 2mg