Fried Corn on the Cob Recipe
User Reviews
5
Fried Corn on the Cob Recipe
Description
This Fried Corn on the Cob recipe prepares corn ears by removing husks and silk, then dipping them into an egg and milk wash followed by a cornmeal and flour mixture flavored with Italian seasoning, onion powder, garlic powder, paprika, salt, and pepper. The breading crisps up during frying in hot vegetable oil at 350°F, giving a golden, flavorful crust while the corn inside remains juicy and tender. The seasoned coating enhances the natural sweetness of the corn, adding savory notes from the spice blend.
The frying process is quick, with about 2-3 minutes per side, requiring careful attention to maintain even cooking and prevent burning. After frying, the corn rests on paper towels to absorb excess oil, keeping the coating crisp. This preparation works well as a tasty side dish or finger food with slightly crunchy texture and seasoned batter.
For serving, the fried corn is best eaten shortly after cooking while the coating remains crispy. Leftovers can be stored refrigerated for up to five days, although the texture may soften. Ensuring corn is dry before battering helps with even coating adhesion and frying success.
Ingredients
- 6 corn husks and silk removed, ears
- 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 black 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 1/2 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!
Notes
- Make sure the corn is dry before coating and frying to help the batter stick evenly.
- Best served immediately after frying to maintain its crisp texture.
- Leftover fried corn can be refrigerated for up to five days, but may lose some crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 429mg | 18% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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