Boil approximately 6 cups of water in a saucepan.
Add sweet corn and cook for 5 minutes or till bit soft. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit.
In a mixing bowl, combine boiled corn, all-purpose flour, 1/4 cup corn flour, salt, and pepper. Mix using your fingers.
While mixing, gently squeeze corn kernels to remove excess liquid.
Add remaining 2 tablespoons of corn flour and mix once again to coat corn kernels with flour. Keep in the fridge while the oil is preheated.
Meanwhile, heat the oil in a deep-frying pan. Deep-fry the corn kernels in small batches until crisp and golden. Cover the pan with the lid while deep-frying if the corn starts popping.
Once corn kernels turn crunchy, transfer to a sieve and not plate.
Next, heat 2 tablespoon oil in a stir-fry pan.
Add ginger, garlic, and finely chopped onion. Stir-fry for 2 - 3 minutes.
Add the fried corn, red chili flakes, salt, pepper, and coriander. Mix nicely. Turn off the heat.
Garnish with spring onion greens.
Serve crispy corn immediately for the evening snack.