Crispy Fried Corn on the Cob for a Delicious Summer Treat
A vibrant dish that captures the essence of summer with every bite, featuring crispy, golden corn on the cob.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs
- Paper Towels
Ingredients
Main Ingredients
- 4-6 ears Fresh Corn on the Cob Plump and bright yellow, indicating ripeness.
- 1 cup All-Purpose Flour Essential for creating the crispy coating.
- ½ cup Cornmeal Elevates the crunch factor.
- 1 teaspoon Salt Necessary to season the coating.
- 1 pinch Black Pepper Adds a subtle kick.
- ¾ cup Water Needed to create the batter.
- 2 cups Vegetable Oil For frying, use a neutral oil.
Instructions
- Begin by selecting ripe, fresh corn on the cob. Remove the husks and silk, then rinse the corn under cold water to remove any impurities. Pat the corn dry with a clean towel.
- In a large mixing bowl, combine 1 cup of all-purpose flour, ½ cup of cornmeal, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Whisk the dry ingredients together until evenly mixed.
- Gradually add ¾ cup of water to the dry ingredients while stirring continuously. The goal is to create a smooth batter that’s thick enough to coat the corn well.
- Heat about 2 cups of vegetable oil in a large skillet over medium-high heat until it shimmers.
- Dip each ear of corn into the batter, ensuring it is thoroughly coated. Allow any excess batter to drip off before placing it in the hot oil.
- Carefully place the battered corn into the hot oil, frying for about 3-4 minutes on each side until golden brown.
- Remove the corn from the oil and place it on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining corn, ensuring the oil temperature remains consistent.
- Sprinkle a bit more salt over the hot corn if desired, and serve immediately.
Notes
For variations, consider adding spices, cheese, or herbs to the batter. Serve with dips for added flavor.