Cajun Fried Corn on the Cob – A great addition to all-time favorite gameday recipes! Sweet corn dipped in buttermilk, coated with a mixture of seasoned cornmeal and flour and crisp fried to perfection. Serve delicious Cajun food with ranch dressing!
It’s no secret that I love corn, especially this Cajun dish. I also get the Wingstop Cajun Fried Corn every time I pass by. But since it’s corn, it should be easy to make at home. And this is the best Immafed Cajun fried corn.
secret? Buttermilk! The texture is soft and crisp, and the sweetness of the corn stands out even more.and of course my homemade cajun creole seasoning make it even better. oh yeah!
What is cajun fried corn on the cob?
Have you ever eaten fried corn on the cob? We all know that fried food is much tastier. Add some Cajun spice and it’s a picnic or culinary winner. It’s a Southern favorite because it’s spicy, savory, and delicious.
recipe ingredients
- sweet corn – This star ingredient is more flavorful than field corn.name sweet Give it with sweet corn. 😉
- buttermilk – Soaking the corn kernels in buttermilk adds richness, flavor and softens them.
- cornmeal and flour – In fact, flour is enough. But adding cornmeal gives it even more flavor, so it has the best flavor.
- cajun season – It wouldn’t be Cajun fried corn without Cajun seasoning. However, you can boost it with more paprika and cayenne pepper.
How to make cajun fried corn
Corn preparation
- Preparation – Place the corn in a bowl and pour in the buttermilk. Then soak the corn in buttermilk for 30 minutes. (Photos 1-3)
- mix – Next, mix cornmeal, flour, creole seasoning, salt and pepper in a bowl. (Photos 4-5)
- coat – Remove one corn cob from the buttermilk and coat it thoroughly with the seasoned flour and cornmeal mixture. (Photo 6)
fry corn
- fry – Using tongs, carefully place the corn into the hot oil, about 3-4 at a time. Do not overfill the bread. (Photos 7-8)
- Continue – Fry for 2-3 minutes on both sides until golden brown. (Photo 9)
- drain – Next, place the fried corn on a plate lined with paper towels to soak up excess oil. (Photo 10)
- serve – Garnish with parsley and serve with ranch dressing. Hmmm!
recipe variations
- cheap – Instead of frying corn in oil, fry it in butter for a creamy, buttery twist. Then sprinkle with freshly grated Parmesan or cheddar cheese for a delicious cheesy finish. 😉
- canned or frozen – Easy to access, easy to manage, and clutter-free without sacrificing deliciousness. Drain canned corn or thaw frozen corn, season and fry in butter. oh yeah!
- condiment swap – You can also try more flavors with more cayenne or different seasonings. Italian, Tacoand blackened seasoning.
tips and tricks
- If using frozen corn with cobs, thaw the corn first.
- If you don’t have buttermilk, make your own with this buttermilk recipe.
- You can absolutely use a deep fryer with this recipe. If you don’t have one, use a deep pan and make sure it has at least 3 to 4 inches of oil.
- Make sure the oil is at least 375°F/190°C. If the temperature of the oil is low, the corn will absorb the oil and become sticky.
advance instructions
Fries are best right off the stove, but prepping your ingredients ahead of time can help you assemble your meal faster. Soak the corn first, after that Dry and store in refrigerator in a closed container a day or twoAlternatively, they can be deep-fried to drain off all excess oil and air-fried to crisp before serving.
How to eat and store
Leftover roasted corn can be sealed 3-4 days in refrigerator. you can also freezing For it Three monthsReheat the corn by roasting or baking at 177°C for 15 minutes or until well cooked. Frozen corn should be heated for 20 minutes.
FAQ
OMG, if you haven’t tried it yet, I don’t know what you’re missing. The combination of butter, sweetness, flavor and spiciness in this side dish is truly addictive. And who doesn’t like fried foods?
Soaking the corn in milk or boiling it brings out the natural sweetness of the corn. Milk also enhances its taste and texture. Of course buttermilk is even better.
These babies are great on their own, but a little sugar mellows things out. But I can’t wait to drizzle it with our secret Cajun seasoning!
Accompaniment to Cajun Fried Corn on the Cob
This Cajun treat is super easy to serve as a snack, side dish, or main dish.
Satisfying Corn Recipes to Try
Conclusion
I’m so glad this recipe was a success. Want to stay updated on new recipes? Then sign up for my newsletter!
cajun fried corn on the cob
A great addition to all your favorite gameday recipes. Sweet corn soaked in buttermilk is coated with a mixture of seasoned cornmeal and flour, then deep-fried until crisp. Serve delicious Cajun food with Ranchhi dressing!
Preparation: 30 minutes
cooking: Ten minutes
total: 40 minutes
American, Southern
procedure
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Place the corn in a bowl and pour the buttermilk over it.
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Soak corn in buttermilk for 30 minutes.
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Then mix cornmeal, flour, creole seasoning, salt and pepper in a bowl.
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Remove the corn from the buttermilk one at a time and dust evenly with the seasoned flour.
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Then, using tongs, carefully drop the corn into the heated oil, 3 to 4 at a time.
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Fry for 2-3 minutes on each side until golden brown.
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Next, place the fried corn on a plate lined with paper towels to absorb excess oil.
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Garnish with parsley and serve with ranch dressing.
Tips and notes:
- If using frozen corn with cobs, thaw the corn first.
- If you don’t have buttermilk, make your own with this buttermilk recipe.
- You can absolutely use a deep fryer with this recipe. If you don’t have one, use a deep pan and make sure it has at least 3 to 4 inches of oil.
- Make sure the oil is at least 375°F/190°C. If the temperature of the oil is low, the corn will absorb the oil and become sticky.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1ear of corn| | calorie: 241kcal (12%)| | carbohydrates: 45g (15%)| | protein: 11g (twenty two%)| | obesity: twenty threeg (35%)| | saturated fat: 1g (6%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 1g| | Trans fat: 0.01g| | cholesterol: 6mg (2%)| | sodium: 818mg (36%)| | potassium: 572mg (16%)| | fiber: Fourg (17%)| | sugar: 13g (14%)| | Vitamin A: 1280IU (26%)| | Vitamin C: Tenmg (12%)| | calcium: 184mg (18%)| | iron: 2mg (11%)
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