The Fried Corn On The Cob Recipe is crispy, golden and bursting with flavor. It turns simple corn into something special and delicious.
The outside is crunchy, while the inside stays sweet and juicy. It’s a perfect side for barbecues, picnics or family dinners.
This easy recipe gives your corn a fun, Southern-style twist. You only need a few ingredients and the result is pure comfort food. Everyone will love biting into this crunchy, buttery treat.
When I First Tried Fried Corn On The Cob Recipe
I first tried fried corn at a summer fair. The crispy coating and sweet corn taste blew me away.
When I made it at home, it was just as good — maybe even better. Now it’s a must-have side dish for every backyard meal.
Recipe Card Info
- Recipe Name: Fried Corn On The Cob
- Servings: 6
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Course: Side Dish / Snack
- Cuisine: Southern / American
- Calories: 290 kcal per serving
Equipment List
- Deep fryer or large skillet
- Mixing bowls
- Tongs
- Paper towels
- Whisk
Ingredients You Need for Fried Corn On The Cob Recipe
- 6 ears of corn, husked
- 1 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup buttermilk (or milk)
- 2 eggs
- Oil for frying
Instructions
1. Prepare the Corn
Remove the husks and silk from the corn. Rinse well and pat dry with a paper towel.
2. Make the Batter
In one bowl, mix flour, cornmeal, salt, pepper, and paprika. In another bowl, whisk eggs and buttermilk together until smooth.
3. Coat the Corn
Dip each ear of corn into the egg mixture. Roll it in the dry mix until fully coated. Make sure the coating sticks evenly.
4. Heat the Oil
Pour oil into a deep fryer or large skillet. Heat to 350°F (175°C).
5. Fry the Corn
Place the corn carefully into the hot oil. Fry for about 3–4 minutes per side until golden and crispy.
6. Drain and Serve
Remove from oil and place on paper towels to drain excess oil. Serve hot with melted butter or dipping sauce.
Recipe Tips
- Use fresh corn for the best taste and crunch.
- Don’t overcrowd the pan while frying.
- Keep oil at the right temperature for even cooking.
- Add cayenne pepper for a spicy kick.
- Serve right away for the crispiest texture.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 290 kcal |
| Protein | 7g |
| Fat | 18g |
| Carbohydrates | 26g |
| Fiber | 3g |
| Sodium | 420mg |
Serving Suggestions
- Brush with garlic butter for extra flavor.
- Serve with ranch or spicy mayo dip.
- Add grated cheese and herbs for a twist.
- Pair with fried chicken or grilled meat.
- Sprinkle with chili powder and lime for a street-style touch.
Storage and Reheating Tips
Fried corn tastes best fresh, but you can store leftovers. Keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for 5–7 minutes until crisp again.
FAQs about Fried Corn On The Cob Recipe
1. Can I use frozen corn?
Yes, thaw it first and pat dry before frying.
2. What oil is best for frying?
Use vegetable or canola oil for even cooking.
3. Can I make it gluten-free?
Yes, use gluten-free flour and cornmeal.
4. How do I make it spicier?
Add cayenne pepper or chili flakes to the coating mix.
5. Can I bake it instead of frying?
Yes, bake at 400°F for 20 minutes until golden.
Conclusion
The Fried Corn On The Cob Recipe is a simple, fun twist on a classic favorite. It’s crispy on the outside, sweet inside, and full of Southern charm.
Whether served as a snack or side dish, it’s sure to make your meal special. Try it once, and it’ll become your go-to summer treat!
Extra Wonderful Recipes
- Patti Labelle Hot Water Cornbread Recipe
- Applebee’s shark Bowl Recipe
- Shortnin Bread Recipe
- Skittles Shot Recipe
Fried Corn On The Cob Recipe
Ingredients
- 6 ears of corn husked
- 1 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup buttermilk or milk
- 2 eggs
- Oil for frying
Instructions
Prepare the Corn
- Remove the husks and silk from the corn. Rinse well and pat dry with a paper towel.
Make the Batter
- In one bowl, mix flour, cornmeal, salt, pepper, and paprika. In another bowl, whisk eggs and buttermilk together until smooth.
Coat the Corn
- Dip each ear of corn into the egg mixture. Roll it in the dry mix until fully coated. Make sure the coating sticks evenly.
Heat the Oil
- Pour oil into a deep fryer or large skillet. Heat to 350°F (175°C).
Fry the Corn
- Place the corn carefully into the hot oil. Fry for about 3–4 minutes per side until golden and crispy.
Drain and Serve
- Remove from oil and place on paper towels to drain excess oil. Serve hot with melted butter or dipping sauce.
Notes
- Use fresh corn for the best taste and crunch.
- Don’t overcrowd the pan while frying.
- Keep oil at the right temperature for even cooking.
- Add cayenne pepper for a spicy kick.
- Serve right away for the crispiest texture.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
