Fried Corn on the Cob is a delightful twist on the classic summer favorite. Crispy, golden, and bursting with flavor, this recipe brings the joy of fresh corn right to your table.
Why Make This Recipe
If you’re looking for a tasty treat that everyone will love, this Fried Corn on the Cob is the answer! It’s simple to make and perfect for summer gatherings or family dinners. Trust me, once you try it, you’ll want to make it again and again!
How to Make Fried Corn on the Cob
Ingredients:
- 4 ears fresh sweet corn on the cob, shucked and silks removed
- 2 cups buttermilk
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Vegetable oil, enough for 1/4 inch depth in your frying pan
Directions:
- Marinate Corn: Place the corn cobs in a gallon-size Ziploc bag. Pour the buttermilk over the corn and seal the bag. Set the bag in an 8×8 baking dish, letting it marinate for 15 minutes on one side. Then flip and marinate for another 15 minutes.
- Prepare Cornmeal Mixture: In a small bowl, whisk together the cornmeal, flour, Italian seasoning, onion powder, salt, paprika, and black pepper. Spread this mixture onto a baking dish for easy coating of the corn.
- Heat Oil: In a skillet, pour enough vegetable oil to cover the bottom with about 1/4 inch depth. Heat the oil over medium-high until hot.
- Coat Corn: Remove the corn from the buttermilk, letting excess drip off. Roll each ear in the cornmeal mixture until well coated.
- Fry Corn: Using tongs, carefully place each coated ear of corn into the hot oil. Fry for about 2 1/2 to 3 1/2 minutes per side, or until golden brown and crispy. Adjust the heat as needed to keep a steady fry without the oil bubbling over.
- Drain: Once fried, transfer the corn to a plate lined with paper towels to drain any excess oil.
- Serve: Enjoy your fried corn on the cob while it’s hot and crispy for the best experience.
How to Serve Fried Corn on the Cob
Serve Fried Corn on the Cob as a side dish at your next barbecue or picnic. It pairs perfectly with grilled meats and fresh salads. Don’t forget to add a sprinkle of extra seasoning for flavor!
How to Store Fried Corn on the Cob
If you have leftovers (which is rare!), let them cool completely, then store them in an airtight container in the fridge. They can last up to 2 days, but they’re best fresh!
Tips to Make Fried Corn on the Cob
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Do not overcrowd the pan; fry in batches if needed for even cooking.
- Experiment with different seasonings to find your favorite flavor!
Variation
You can switch it up by adding cheese to the cornmeal mixture for cheesy fried corn, or try different spices to give it a kick!
FAQs
Q: Can I use frozen corn for this recipe?
A: Fresh corn is best for flavor, but you can use frozen if it’s thawed and drained well.
Q: How can I make this recipe gluten-free?
A: Simply substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I bake the corn instead of frying?
A: Yes, you can bake the coated corn in a preheated oven at 425°F for about 20-25 minutes, flipping halfway, until golden and crispy.