Fried Corn on the Cob is a great side dish. It is easy to prepare with simple ingredients. Your favorite fair food can now be prepared at home.
Easy Fried Corn on the Cob:
Corn on the cob is a vegetable that everyone will eat at my house. When we deep-fry corn on the cob is takes it to the next level.
The corn on the cob is rolled into the easy ingredients and then deep fried, it comes out with the perfect crispy texture.
Corn on the cob deep fried is a crowd pleaser. We love to serve it when we have a BBQ but easy to serve as a weeknight meal.
What is the best oil to use for frying?
We like using vegetable oil to deep fry the corn on the cob. It is a staple oil or can easily get at the store. It heats perfectly and doesn’t leave any extra taste on the corn.
Fried Corn on the Cob Ingredients:
- Fresh Corn, husks and silk removed
- Milk
- Egg
- Cornmeal
- All Purpose Flour
- Italian Seasoning
- Onion Powder
- Garlic Powder
- Salt and Pepper
- Paprika
- Oil for Frying
How to Deep Fry Corn on the Cob:
- Mix the Batter – Mix the milk and egg together in a shallow dish. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
- Prepare the Oil – Heat ½ inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
- Dip the Corn – Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
- Roll in dry ingredients – Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
- Deep Fryer the Corn – Using tongs, carefully place the corn in the heat oil in a large skillet and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it’s frying to make sure it doesn’t overcook and the hot oil does not bubble over the pan.
- Drain the Corn – Then move the corn onto a plate lined with paper towels and pat dry corn to soak up any excess oil from the frying.
- Serve and Enjoy – Serve as soon as the corn is cool enough to touch and enjoy. Season with additional salt and black pepper.
How do I know when the oil is ready?
One easy trick to see if your oil is ready for cooking is with a wooden spoon. Place the end of the wooden spoon in the oil, if small bubbles appear around the end of the spoon then the oil is ready.
If the bubbles are appearing to fast and hard, then the oil is to hot. If this happens, just remove the pan from the stove and let for a few minutes. Then place the pan back on the stove.
Substitution Ideas:
- Add some Spice – If you want your corn to be a little spicier, add a teaspoon or two of cayenne pepper or cajun seasoning to the cornmeal mixture.
- Mix in Cheese – If you want to add in some cheesy flavor, mix in some parmesan cheese.
- Baking Powder – You can add in baking powder for an extra crispy coating.
- Change the Seasoning – If you don’t have all the seasoning, use what you have. The corn will still come out crispy and full of flavor.
Deep Frying Corn on the Cob Tips:
- Dry Corn – Make sure that the corn is dry before frying
- Cover the corn – To ensure the corn is fully covered, roll corn in the seasoning thoroughly.
- Oil is hot – Before frying corn, make sure you oil is hot. But not to hot. You want your oil to be at medium high heat.
How to Serve:
Deep Fried Corn on the Cob is the perfect side to serve for your next cook out. We recommend using corn on the cob holders.
- Grill out Hamburgers and Hot Dogs
- Grilled Chicken
- Pasta Salad
How to Store Leftovers:
These are best served fresh from the oil but you can store any leftover corn in the refrigerator for up to 5 days.
It is possible that the corn will lose some of their crunchiness.
Print Recipe here for Fried Corn on the Cob:
Fried Corn on the Cob
Ingredients
- 6 Ears of Corn husks and silk removed
- 1 cup Milk
- 1 Egg
- 3/4 cup Cornmeal
- 1/4 cup All Purpose Flour
- 2 tsp Italian Seasoning
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- Vegetable Oil for Frying
Instructions
- Mix the milk and egg together in a shallow bowl. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
- Heat ½ inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
- Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
- Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
- Using tongs, carefully place the corn in the heated oil and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it’s frying to make sure it doesn’t overcook and the oil does not bubble over the pan.
- Then move the corn onto a plate lined with paper towels to soak up any excess oil from the frying.
- Serve as soon as the corn is cool enough to touch and enjoy!
Recipe Notes
*These are best served fresh from the oil but you can store any leftover corn in the refrigerator for up to 5 days.
Nutrition Facts
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