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Fried Corn On The Cob Recipe

Fried Corn On The Cob Recipe

In this blog, I will share with you a fried corn on the cob recipe that is extremely delicious.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4
Calories 164 kcal

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 ¼ inch of oil for frying

Instructions
 

  • In a gallon-size ziplock baggie, place all four ears of corn. Put the buttermilk over the ears of corn and seal the Ziploc bag. 
  • Seal the bag and place it in an 8 x 8 baking dish. This will ensure the buttermilk remains contained. Put the corn baggie into the buttermilk and allow it to rest on one side for 15 minutes. After 15 minutes, turn it over and allow it to rest for another 15 minutes.
  • Mix corn meal, all-purpose flour, Italian seasoning, onion powder, salt, paprika, and black pepper in a small mixing bowl. Roll the corn in the cornmeal mixture in a baking dish.
  • Pour enough vegetable oil to measure 1/4 inches in a skillet measuring 10 to 12 inches. On medium-high heat, heat the oil.
  • Remove the soaked corn from the buttermilk, one ear at a time, and place it in the cornmeal. Cover the ears of corn completely with the coating.
  • Place the ears of corn carefully in the hot oil using tongs. Cook the corn for 2 ½ to 3 ½ minutes on each side, until golden brown, taking care not to burn it. 
  • Keep an eye on the oil and adjust the temperature as necessary to prevent it from boiling over. Soak up any excess oil by placing the cooked corn on a paper towel-lined plate.
  • Serve immediately after the corn is drained on paper towels.

Notes

  • Use fresh corn: Make sure to use fresh sweet corn for the best taste and texture. Look for ears of corn that have bright green husks and plump kernels.
  • Shuck the corn properly: Remove the husks and silks from the corn and discard them. Use a brush or a clean cloth to remove any remaining silks from the corn.
  • Soak the corn in the buttermilk: Soaking the corn in buttermilk helps to tenderize it and adds flavor. Make sure to seal the bag and place it in a baking dish to prevent spills.
  • Use a seasoned cornmeal mixture: The cornmeal mixture should be seasoned with Italian seasoning, onion powder, salt, black pepper, and smoked paprika for extra flavor.
  • Heat the oil to the right temperature: Heat the oil from 350°F to 375°F for the perfect crispiness. Use a thermometer to check the temperature of the oil.
  • Fry the corn in batches: Do not overcrowd the skillet. Fry the corn in batches to ensure even cooking.
  • Use tongs to handle the corn: Use tongs to handle the corn and avoid getting burned by the hot oil.
  • Drain the excess oil: Place the fried corn on paper towels to drain the excess oil before serving.
  • Serve immediately: Fried corn on the cob tastes best when served immediately. Serve it hot with your favorite dipping sauce.
Keyword Fried Corn On The Cob Recipe