There’s something magical about summer produce, and corn on the cob is the crown jewel of the season. But if you’ve only ever boiled or grilled it, prepare to fall head over heels for fried corn on the cob. The first time I bit into a crispy, golden-battered ear of fried corn at a Southern fair, I knew I had to recreate it at home, and let me tell you, it’s become a staple side dish that never fails to impress.
This fried corn on the cob recipe is a festive twist on a familiar favorite. It’s perfect for cookouts, weekend dinners, or even game-day spreads. The contrast between the crunchy exterior and the juicy kernels makes every bite an explosion of flavor and texture. Plus, it’s incredibly versatile and can be customized with endless seasoning combos and dipping sauces.
If you’re looking to elevate your summer sides or simply want something exciting to go with your grilled meats, this fried corn on the cob is a total game-changer. Whether you’re hosting a backyard barbecue or just craving something a little extra, this recipe brings that fairground charm straight to your table.
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Why You’ll Enjoy Making This Fried Corn on the Cob Recipe
The beauty of this recipe lies in its simplicity and wow factor. Unlike boiled or grilled versions, fried corn on the cob gives you that crispy golden crunch without sacrificing any of the corn’s natural sweetness. By lightly battering the ears and frying them to perfection, you get an irresistible texture on the outside while keeping the kernels juicy and tender.
One reason this recipe stands out is how well it takes on flavor. The batter is the perfect vehicle for spices, from garlic powder and smoked paprika to Cajun seasoning or even a pinch of cayenne. And if you want to add even more flair, just imagine dunking each ear in a zesty ranch dip, a drizzle of spicy honey, or even tangy lime crema.
It’s also adaptable. Want a gluten-free version? Swap in gluten-free flour and cornmeal. Watching your oil intake? Air-frying works like a charm. Looking for a vegetarian treat to satisfy your comfort food cravings? This dish hits the spot. With just a few tweaks, fried corn on the cob can suit nearly any dietary preference.
This recipe is a conversation starter. It looks impressive, tastes incredible, and doesn’t require professional chef skills to master. And trust me, once you try it, you’ll wonder how you ever settled for plain corn again.
Recipe Card
Fried Corn on the Cob Recipe
Cuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes220
kcalIndulge in the deliciousness of fried corn on the cob with this easy recipe. Coated in a crispy, golden batter, each bite is a perfect blend of crunch and sweetness. A Southern classic that’s great as a side dish or snack!
Ingredients
4 ears of corn, shucked and halved
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1/2 cup milk
1/4 cup buttermilk
1 large egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional, for a bit of heat)
Vegetable oil for frying
Directions
- Prepare the Corn: Shuck the corn and cut each ear in half. Set aside.
- Make the Batter: In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, black pepper, and cayenne pepper. In a separate bowl, whisk together the milk, buttermilk, and egg.
- Mix Together: Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Coat the Corn: Dip each ear of corn into the batter, ensuring it is fully coated.
- Fry the Corn: Carefully place the corn into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Drain & Serve: Remove the corn from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm.
Notes
- You can adjust the amount of sugar for a sweeter or less sweet batter.
- Make sure the oil is at the right temperature before frying to avoid soggy corn.
- The batter can be prepared in advance and stored in the fridge for up to 2 hours.
Tips for A Flavorful Fried Corn on the Cob Recipe
- Use Fresh Corn: Fresh corn gives a sweeter, juicier taste. Frozen corn can be used but should be thawed completely and patted dry.
- Flavor Variations: Add your favorite seasonings like paprika, garlic powder, or Parmesan cheese to the batter for extra flavor.
- Dry Your Corn Thoroughly: Before dipping the corn into batter, make sure it’s completely dry. Excess moisture can prevent the batter from sticking properly and lead to splattering when it hits the oil.
- Crispier Batter: For an extra crispy texture, try adding a splash of sparkling water or club soda to the batter.
Fun Variations of Fried Corn on the Cob to Try Today
1. Spicy Cajun Fried Corn on the Cob
If you like a little kick, adding Cajun seasoning to the batter will bring the heat. Mix a tablespoon of Cajun spice blend into your dry ingredients and toss in a pinch of cayenne pepper for an extra punch. Top the fried corn with a sprinkle of paprika and a squeeze of lime before serving. It’s bold, vibrant, and addictive.
2. Cheesy Fried Corn on the Cob
After frying, roll your corn in freshly grated Parmesan or crumbled cotija cheese while it’s still hot. You can even add a drizzle of garlic butter or a squeeze of mayo and a dash of chili powder to channel Mexican street corn (elote) vibes. This one’s always a crowd-pleaser.
3. Gluten-Free Fried Corn
You can still enjoy fried corn on the cob if you’re avoiding gluten. Simply substitute the all-purpose flour for a gluten-free flour blend and make sure your cornmeal is certified gluten-free. The texture stays just as satisfying and the flavor is every bit as delicious.
4. Buttermilk Battered Fried Corn
Soak your corn in buttermilk for 30 minutes before dredging and frying. This not only helps the coating stick better, but it also gives the batter a slight tang that complements the natural sweetness of the corn beautifully. It’s a Southern-inspired twist you will like.
FAQs
Yes, you can substitute all-purpose flour with gluten-free flour. Make sure the cornmeal is also gluten-free.
Yes, preheat the air fryer to 375°F (190°C) and cook for about 10-12 minutes, turning halfway through for even cooking.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Give This Crispy Fried Corn on the Cob a Try!
If you’ve never tried fried corn on the cob before, let me just say, you’re in for a real treat. It takes everything we love about classic summer corn and adds a golden, crispy shell that’s impossible to resist. Whether you’re hosting a backyard BBQ, planning a cozy family dinner, or just looking to spice up your corn game, this recipe checks all the boxes: it’s easy, crowd-pleasing, and downright fun to make.
One of the things I love most about this dish is how versatile it is. You can dress it up with bold spices, dip it into creamy sauces, or even turn it into a street-style snack with lime, cotija cheese, and chili powder. Once you make it, you’ll want to fry corn on the cob more often than you ever thought possible.
If you like this side dish, we suggest you try the Old Fashioned Stuffed Bell Peppers and the Sautéed Shiitake Mushroom!
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