Fried Corn on the Cob
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.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Ziploc Bag
- Baking Dish
Ingredients
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
- enough for frying Vegetable oil For 1/4 inch depth in frying pan
Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Remove the corn from the buttermilk, letting excess drip off. Roll each ear in the cornmeal mixture until well coated.
- Step 5: 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.
- Step 6: Once fried, transfer the corn to a plate lined with paper towels to drain any excess oil.
- Step 7: Enjoy your fried corn on the cob while it’s hot and crispy for the best experience.
Notes
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!