Boil about 5 to 6 cups of water in a sauce pan and add about 1 teaspoon of salt to it. Add the corn kernels to the boiling water and boil them for 10 minutes. Then drain out the water and place the corn in a colander for 20 minutes to let all the water drip off and the corns become somewhat dry.
Now transfer the corns to a large mixing bowl. Then add about 3 tablespoons of corn flour, 1 tablespoon of all-purpose flour and 1 teaspoon of salt to it. Start mixing the flours with the corns squeezing the corn kernels while mixing which is quite important as explained in the blog post above.
Squeeze and mix the corn for 2 to 3 minutes after which the corns become little lumpy and clings together. Now add remaining corn flour and all-purpose flour (you may not need all the remaining flours, just trust your gut feeling here!) and keep mixing the corns.
After mixing for a minute, the lumpiness will be gone and there will be dry flours at the bottom of the mixing bowl. At this point, add the turmeric powder and a teaspoon of water. Do not add any excess water or else you will ruin the crispiness of the corns. Mix well to distribute the turmeric well; also water will help absorb the excess dry flour leaving a nice coating around each corn kernel. Now you are ready to deep fry them.
Heat enough oil in a deep-frying pan for frying the corn kernels. Once the oil is hot, keeping the flame at medium, drop the corn kernels into the pan. Try to drop them one at a time so that they do not form a lump; but even if they form a lump, you can break them once they turn crispy after taking them out of the oil. Also do not add all the corns together, fry them in batches.
After frying the corn on medium high heat for 3 to 4 minutes, you will notice that some of them have floated to the top and some are still at the bottom. Give them another 3 to 4 minutes and when all the corns have floated up to the top, take them out using a slotted spoon and place on a plate lined with absorbent kitchen towel to soak up excess oil.
Once all the corn kernels are fried, set them aside while you make the garlicky seasoning for the corns. Heat about 2 tablespoons of oil in a wok. When the oil becomes very hot, add chopped garlic, chopped coriander leaves, chopped green chilies and chopped onion. Fry them on high for couple of minutes until they turn soft.
Now season the onion garlic mixture with salt and pepper to taste. Also add a dash of vinegar and red chili sauce or any hot sauce of your choice. Keep stirring continuously keeping the flame at medium high for 2 to 3 minutes more.
Once the mixture looks nicely sautéed, switch off the flame and add the crispy corns to the wok. Toss & stir the corns in the garlic-onion mixture to mix everything evenly. Check and adjust the seasoning if needed and your restaurant style crispy corn is ready to serve and devour! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2019/04/restaurant-style-crispy-corn/