Fried Corn on the Cob
A delightful twist on a summer classic, Fried Corn on the Cob features crispy corn ribs that can be customized with various spices and toppings.
Ingredients
For the Corn
- 4 ears fresh corn Husked and cut into quarters
For the Batter
- 1 cup all-purpose flour Can use a gluten-free alternative
- 1 cup buttermilk Can use milk of choice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- as needed Oil for frying Vegetable or canola oil works great
Optional Toppings
- parmesan cheese Grated
- lime wedges
- fresh herbs
Instructions
Preparation
- Start by husking the corn and removing all the silk. Cut each ear into quarters to create corn ribs.
Preparing the Batter
- In a bowl, mix the flour, garlic powder, paprika, salt, and pepper together.
- In another bowl, pour the buttermilk.
Coating the Corn Ribs
- Dip each corn rib into the buttermilk, allowing any excess to drip off.
- Then, coat with the flour mixture until well covered.
Frying the Corn
- In a large skillet, heat about an inch of oil over medium heat. Once hot, carefully add the corn ribs in batches.
- Fry until they are golden brown and crispy on all sides, about 3-4 minutes. Ensure not to overcrowd the pan.
Serving
- Once cooked, place the fried corn on paper towels to drain excess oil. Serve warm with your choice of toppings, and enjoy!
Notes
For the best results, ensure your oil is hot enough before frying. Experiment with different spices for flavor variations and serve with dipping sauces like garlic aioli or ranch dip.