Fried Corn on the Cob
Golden, crispy corn ears with a savory cornmeal crust and creamy interior—a Southern vegetable side that tastes like comfort. Ready in under 20 minutes with just a cast iron skillet and hot oil.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- 4 ears fresh corn ears, husked and cleaned
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 2 cups vegetable oil, for frying
- 1 cup whole buttermilk
Instructions
- 1
Pat each of the 4 corn ears completely dry with paper towels—removing surface moisture is essential for a crispy crust instead of soggy breading. Cut each ear in half crosswise with a sharp knife, creating 8 pieces about 3 inches long.
- 2
In a shallow bowl, whisk together 0.75 cup cornmeal, 0.25 cup all-purpose flour, 1 teaspoon fine sea salt, 0.5 teaspoon cayenne pepper, and 0.5 teaspoon garlic powder until evenly combined. Pour 1 cup whole buttermilk into a second shallow bowl.
- 3
Pour 2 cups vegetable oil into a 12-inch cast iron skillet and set over medium-high heat. Let it preheat for about 3 minutes until the oil shimmers and a grain of cornmeal dropped in immediately sizzles and browns (the oil should reach 350°F on an instant-read thermometer).
- 4
Working with 2-3 corn pieces at a time, dip each one into the buttermilk, turning to coat all sides, then roll in the cornmeal mixture, pressing gently so the coating adheres. Shake off excess cornmeal over the bowl before frying.
- 5
Carefully place the coated corn pieces into the hot oil one at a time—it will bubble and sizzle immediately. Fry for 2-3 minutes, turning occasionally with tongs, until the cornmeal crust is deep golden brown and crispy on all sides. Work in batches so you don't crowd the skillet and drop the oil temperature.
- 6
Transfer each fried corn piece to a paper towel-lined plate as it finishes cooking. Taste one piece—the crust should crackle when you bite down and the interior should be tender with a slight resistance. If the crust looks pale or soft, increase the heat slightly for the next batch.
- 7
Serve the fried corn hot, right from the paper towels while the crust is still crispy. For a traditional Southern touch, sprinkle with extra fine sea salt or a pinch of smoked paprika just before eating.
Tools you’ll need
- paper towels
- sharp knife
- cutting board
- two shallow bowls
- whisk
- 12-inch cast iron skillet
- instant-read thermometer
- tongs
- paper towel-lined plate
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