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As the warm summer months roll in, the vibrant colors and delightful flavors of fresh vegetables come into full swing. Among the many seasonal favorites, corn on the cob stands out as a beloved treat that evokes nostalgia and joy. Grilled, boiled, or roasted, corn is a versatile ingredient that can be enjoyed in various ways. However, one preparation method that has gained immense popularity is the crispy fried corn on the cob. This delightful version not only enhances the natural sweetness of the corn but also adds a crunchy texture that makes it irresistible.

Fried Corn on the Cob

Dive into summer with this irresistible crispy fried corn on the cob recipe! Perfect for barbecues or lazy afternoons, this dish combines sweet, juicy corn with a crunchy, flavorful coating that will have everyone coming back for more. Marinated in buttermilk and coated with spices, each bite is a delightful experience. Elevate your gatherings with this simple yet satisfying treat that's sure to impress! #FriedCorn #SummerRecipes #CrispyDelight #FoodieFavorites #BBQSnacks
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Ingredients
  

4 ears of fresh corn, husked and cleaned

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for spice)

Salt and pepper, to taste

Vegetable oil, for frying

Fresh herbs (like cilantro or parsley), for garnish

Lime wedges, for serving

Instructions
 

Prepare the Corn: After husking the corn, break each ear in half for easy handling (optional). This step helps in frying and serving.

    Marinate the Corn: In a large bowl, pour the buttermilk over the cleaned corn. Ensure each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to develop.

      Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This will be your coating mixture.

        Heat the Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the coating mixture into it; if it sizzles, it's ready.

          Coat the Corn: Remove the corn from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, making sure to coat it thoroughly. Shake off the excess flour.

            Fry the Corn: Carefully place the coated corn in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, or until the coating is golden brown and crispy. Turn them occasionally for even cooking.

              Drain: Once golden, use a slotted spoon to remove the corn from the oil and place them on a plate lined with paper towels to absorb excess oil.

                Serve: Transfer the fried corn on the cob to a serving platter. Garnish with fresh herbs and serve with lime wedges on the side for squeezing over the corn.

                  Prep Time: 10 mins | Total Time: 1 hr | Servings: 4-6