Fried Corn on the Cob

As if corn on the cob wasn’t already delicious enough, deep-frying makes it even better. The batter is thick and creamy and when fried, becomes the perfect crunchy and crispy topping. This is a fun, easy, and tasty side for your next bbq or gathering.

Here are a couple of other unique and delicious ways to enjoy corn on the cob. This Elote (Mexican Street Corn) is creamy and flavorful and this Grilled Corn on the Cob will make the perfectly grilled corn, everytime!


MORE CORN RECIPES:
Mexican Corn Salad | Creamed Corn


INGREDIENTS FOR FRIED CORN ON THE COB

You will need: 

  • 4 ears fresh sweet corn on the cob, shucked and silks removed
  • 1/2 cup yellow corn meal
  • 1/2 cup self-rising flour
  • 1 cup milk
  • 2 large eggs, slightly beaten
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, enough for 1 1/2 inches of oil for deep frying the corn

SUBSTITUTIONS and additions

Milk: 2% or whole milk tends to work best for this recipe because it makes for the creamiest batter. In a bind you could also use low fat milk.

Oil: If you don’t have vegetable oil at home it may be tempting to use another oil like olive oil or avocado oil. We don’t recommend this. These oils are much more dense and won’t create the same crisp when deep frying your corn. You’ll want to stick to vegetable oil for this one!

HOW TO MAKE THIS FRIED CORN ON THE COB RECIPE

We can’t stress enough that this can be dangerous. If you are not extremely careful to make sure that the corn is dry before frying it could result in severe burns on your skin.

STEP ONE: Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc.

STEP TWO: Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.

STEP THREE: In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika and black pepper. Pour the cornmeal mixture into a 8 x 8 baking dish to roll the corn in. 

STEP FOUR: In a 10 to 12 inch skillet, pour enough vegetable oil to measure 1/4 inch. Heat the oil on medium high heat.

PRO TIP: One way to check if the oil is ready for frying, is to stick the end of a dry wooden spoon into the oil. If small bubbles form around the wood and start to float up, the oil is ready. If the oil is bubbling hard, the oil is too hot. Remove the pan from the heat, let the oil cool down for a few minutes and re-check the oil. Place the oil back onto the burner and turn the heat down to between medium-high and medium.

STEP FIVE: Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.

STEP SIX: Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 1/2 to 3 1/2 minutes per side, until golden brown, be careful not to burn the corn.

PRO TIP: Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over. 

STEP SEVEN: Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.

STEP EIGHT: Serve as soon as corn has drained on paper towels.

STORAGE

IN THE FRIDGE: If there are any leftovers they can be stored in an airtight container in the refrigerator. Leftovers will last for about 3 days, but will lose some of their crunchiness. 

Fried corn on the cob is a classic fair food that you can easily make at home. This deep-fried dish is made by dipping fresh corn on the cob in a mixture of milk, cornmeal, flour, and eggs. The result is a delicious, crunchy dish that’s perfect for bbqs.

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close up shot of fried corn on the cob piled on top of eachother
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Fried Corn on the Cob

Crispy fried corn on the cob is a fun and delicious way to prepare your ears of corn. This recipe makes it so simple to prepare this beloved fair food right from the comfort of your home!
Course Appetizer
Cuisine American
Keyword Fried Corn on the Cob Recipe
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 4
Calories 264kcal

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 tsp italian seasoning
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • vegetable oil enough for 1/4 inch of oil for frying

Instructions

  • Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc. 
  • Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.
  • In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into baking dish to roll the corn in.
  • In a 10 to 12 inch skillet, pour enough vegetable oil to measure 1/4 inch. Heat the oil on medium high heat.
    TIP: One way to check if the oil is ready for frying, is to stick the end of a dry wooden spoon into the oil. If small bubbles form around the wood and start to float up, the oil is ready. If the oil is bubbling hard, the oil is too hot. Remove the pan from the heat, let the oil cool down for a few minutes and re-check the oil. Place the oil back onto the burner and turn the heat down to between medium-high and medium.
  • Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.
  • Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 1/2 to 3 1/2 minutes per side, until golden brown, be careful not to burn the corn. Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.
  • Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.
  • Serve as soon as corn has drained on paper towels.

Notes

We can’t stress enough that this can be dangerous. If you are not extremely careful to make sure that the corn is dry before frying it could result in severe burns on your skin.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 723mg | Potassium: 509mg | Fiber: 5g | Sugar: 12g | Vitamin A: 508IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 2mg

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Fried Corn on the Cob