Ingredients
For the Corn:
- 6 ears of corn (fresh or frozen, husks and silk removed)
For the Batter:
- 1 cup all-purpose flour
- 1 cup cornmeal (yellow or white, for extra crispiness)
- 1 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional, for flavor and color)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a hint of spice)
- 1 tablespoon sugar (optional, for sweetness)
- 1 cup buttermilk (or regular milk)
- 1 large egg, lightly beaten
For Frying:
- Peanut oil or canola oil (enough to fill your fryer or pan 2-3 inches deep)
Optional Toppings:
- Parmesan cheese (freshly grated, for richness)
- Fresh herbs (parsley, cilantro, or chives for garnish)
- Paprika or chili powder (to sprinkle on top)
- Honey or caramel drizzle (for a sweet twist)
- Dipping sauces (ranch, spicy mayo, or honey mustard)
These ingredients are easy to customize based on your flavor preferences, making your fried corn on the cob uniquely delicious.
Instructions
Preparing the Corn
- Shuck and Clean: Remove the husks and silk from each ear of corn. Rinse them thoroughly under cold water.
- Dry the Corn: Pat each ear completely dry with a clean kitchen towel. This step ensures the batter adheres well.
Making the Batter
- Mix Dry Ingredients: In a medium bowl, combine 1 cup all-purpose flour, 1 cup cornmeal, 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and 1 tablespoon sugar (if using).
- Whisk Wet Ingredients: In another bowl, whisk 1 cup of buttermilk and 1 large egg until smooth.
- Combine to Form Batter: Gradually add the dry mixture to the wet mixture, whisking until you get a thick, smooth batter. If needed, add a tablespoon of milk to adjust consistency.
- Prep the Corn: Lightly coat each ear of corn in flour before dipping it into the batter. This helps the batter stick evenly.
Frying the Corn
- Heat the Oil: In a deep fryer or heavy-bottomed skillet, pour in peanut or canola oil to about 2-3 inches deep. Heat the oil to 350°F-375°F. Use a thermometer for accuracy.
- Dip and Fry: Use tongs to dip each ear of corn into the batter, ensuring a thick, even coat. Carefully lower the corn into the hot oil.
- Cook Until Golden: Fry each ear for 3-5 minutes, turning occasionally to cook evenly. When golden brown, remove and place on a wire rack or paper towel-lined plate to drain excess oil.
Alternative Cooking Methods
- Air Frying: Preheat the air fryer to 400°F. Lightly spray the battered corn with cooking oil. Cook for 8-10 minutes, flipping halfway through.
- Pan Frying: Heat a thin layer of oil in a skillet over medium heat. Fry the corn, turning frequently, until crispy and golden on all sides.
Serving
Notes
- These values can vary based on the specific ingredients and cooking methods used (e.g., air-frying vs. deep-frying).
- Opting for lighter batter or different frying oils can slightly lower calories and fat content.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg