Fried Corn-On-The-Cob
Crispy fried corn-on-the-cob offers a savory, crunchy twist on classic sweet corn, perfect for summer gatherings and outdoor feasts, with rich buttery flavors and satisfying texture.
Ingredients
- 8 to 10 ears corn ⓘ
Instructions
- Ears of corn have been cleaned and silked.
- Break ears into two pieces.
Tips & Substitutions
For best results, choose fresh, sweet corn from local markets. If you want a spicy kick, consider adding cayenne pepper to your batter. To make this dish vegan, use a plant-based frying oil. If you're short on time, you can also grill the corn instead of frying it for a healthier option.
Serving Suggestions
Fried corn-on-the-cob is perfect as a side dish for barbecues or picnics. It pairs beautifully with Nannie'S Dill Pickles for a crunchy contrast. Serve it alongside grilled meats or toss it in a salad with Catalina Salad Dressing for a delightful summer meal.
Storage & Reheating
Store any leftover fried corn-on-the-cob in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until heated through, or briefly microwave on high for 30-60 seconds, ensuring it's not soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Corn-On-The-Cob contains roughly 448 calories, with 17g protein, 171g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (564% of the Daily Value), protein (33% of the Daily Value), and iron (31% of the Daily Value). It also contributes 158g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn for this recipe?
While fresh corn is preferred for its sweetness and texture, you can use frozen corn. Just ensure it's fully thawed and drained before frying to achieve the best crispiness.
What oil is best for frying corn-on-the-cob?
Choose a high-smoke point oil like canola or vegetable oil for frying corn-on-the-cob. These oils withstand high temperatures without burning, resulting in a perfectly fried exterior.
How do I know when the corn is cooked through?
Fried corn-on-the-cob should be golden brown and crispy on the outside. You can check doneness by piercing a kernel; it should feel tender yet firm. Typically, frying for about 5-7 minutes works well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).