Corn on the cob has been a beloved food for generations, and people are always looking for new and exciting ways to enjoy it. In this blog, I will share with you a fried corn on the cob recipe that is extremely delicious. Fried corn on the cob is one such way that has become increasingly popular in recent years. This crispy and flavorful dish is perfect for summer gatherings, backyard barbecues, or anytime you want to indulge in a Southern delicacy. While fried corn on the cob may not be the healthiest option, it is definitely worth trying at least once to experience the explosion of flavors and textures that it offers.
Fried corn on the cob is a dish that is deeply rooted in Southern cuisine and culture. Corn has been a staple crop in the South for centuries, and it is no surprise that people have found creative ways to prepare it. Frying is a popular cooking technique in Southern cuisine, and it is used to make everything from chicken to okra to pickles. Fried corn on the cob is just another example of how Southern cooks can turn simple ingredients into mouth-watering dishes.
How To Make Fried Corn On The Cob
If you’re a fan of traditional corn on the cob, you might be wondering why anyone would want to fry it. The answer is simple: frying adds a layer of flavor and texture that you just can’t get with boiled or grilled corn. The batter that coats the corn creates a crispy exterior that contrasts with the tender and juicy interior, resulting in a satisfying crunch with every bite. Additionally, the spices and seasonings used in the batter can be customized to your liking, making fried corn on the cob a versatile dish that can be tailored to your preferences.
FAQs
Q: Can I use canned corn to make fried corn on the cob?
A: It is recommended to use fresh corn on the cob for the best texture and flavor. Canned corn may not hold up well during the frying process.
Q: Is fried corn on the cob a healthy dish?
A: Fried corn on the cob is not a particularly healthy dish as it is deep-fried and coated in batter. However, it can be enjoyed in moderation as a tasty treat.
Q: Can I use a different type of flour to make the batter?
A: Yes, you can experiment with different types of flour, such as corn flour or almond flour, to create a unique flavor and texture.
Ingredients To Make Fried Corn On The Cob
- 4 ears fresh sweet corn on the cob shucked and silks removed
- buttermilk 2 cups
- cornmeal 1/2 cup
- all-purpose flour 1/4 cup
- Italian seasoning 2 teaspoons
- onion powder 2 teaspoons
- salt 1 teaspoon
- black pepper 1/2 teaspoon
- smoked paprika 1/2 teaspoon
- vegetable oil enough for ¼ inch of oil for frying
Step By Step Instructions To Make Fried Corn On The Cob
Step1
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.
Step2
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.
Step3
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.
Step4
Pour enough vegetable oil to measure 1/4 inches in a skillet measuring 10 to 12 inches. On medium-high heat, heat the oil.
Step5
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.
Step6
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.
Step7
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.
Step8
Serve immediately after the corn is drained on paper towels.
Tips And Tricks:
- 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.
More Amazing Recipes
- Applebee’s shark Bowl Recipe
- Shortnin Bread Recipe
- Patti Labelle Hot Water Cornbread Recipe
- Skittles Shot Recipe
Conclusions
In conclusion, fried corn on the cob is a delicious and crispy dish that offers a unique flavor and texture. While it may not be the healthiest option, it is a classic Southern delicacy that is perfect for summer gatherings and backyard barbecues. The recipe is simple and easy to follow, and the corn can be seasoned to your liking. With the tips and tricks provided, you can make the perfect fried corn on the cob that is crispy on the outside and juicy on the inside. So why not give it a try and experience the explosion of flavors that fried corn on the cob has to offer?
Fried Corn On The Cob Recipe
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.
