Fried Corn (Corn Pizza)

Fried corn, often called "corn pizza" in Shanghai, is a street-food staple that transforms simple sweet corn into a crispy, savory disc. The dish is believed to have originated from Chinese night-market vendors seeking a portable, shareable snack. Key ingredients include fresh or canned corn kernels, a light batter of flour and eggs, and seasonings such as salt, white pepper, and scallions. The mixture is pan-fried until golden and crisp on the outside while remaining tender and juicy within.

What distinguishes a great version is the perfect balance of textures: a thin, crunchy crust that shatters with each bite, giving way to the burst of sweet corn. The batter should be minimal, acting only as a binder, and the corn must be cooked through without becoming mushy. A great corn pizza is not greasy but rather lightly charred, with a subtle smokiness from the pan.

Regional variations exist across China. In Shanghai, Yongqing Restaurant, praised by food vlogger Mark Wiens, serves a version that is notably thick and packed with corn, almost like a frittata. In other parts of China, vendors may add chopped chilies, cheese, or even a drizzle of condensed milk for a sweet-savory contrast. Some versions use a deep-fried technique for extra crunch, while others incorporate shrimp or ham. Despite these twists, the soul of the dish remains the same: humble corn elevated into a crispy, addictive street-food icon.