Cajun Fried Corn on the Cob – The perfect addition to your all-time favorite gameday recipes! Sweet corn soaked in buttermilk, coated with a highly-seasoned cornmeal and flour mixture, and then fried to perfection is amazing. Serve it with ranch dressing for a delicious Cajun treat!
It’s no secret how I love corn, especially this Cajun dish! I even get Wingstop Cajun Fried Corn whenever I pass by one. But it’s just corn, so it has to be easy to make at home, right? And here it is, the best Immafied Cajun fried corn on the cob.
The secret? Buttermilk! It creates a tender-crisp texture and enhances the corn’s already sweet flavor. And, of course, my homemade Cajun Creole seasoning makes it even better. Oh yes!
What Is Cajun Fried Corn on the Cob?
Have you ever tried fried corn on the cob? We all know fried tastes so much better. Add Cajun spices, and you have a winner side for picnics and cookouts. And it’s a Southern favorite because it’s spicy, savory, and tasty!
Recipe Ingredients
- Sweet Corn – This star ingredient is more flavorful than field corn. The name sweet in sweet corn gives that away. 😉
- Buttermilk – Soaking in buttermilk adds richness and flavor to the corn kernels while keeping them tender.
- Cornmeal and Flour – Actually, flour is enough. But adding cornmeal brings out the best flavor because it adds even more flavor.
- Cajun Season – It wouldn’t be called Cajun fried corn without the Cajun seasoning. But you can intensify it with more paprika and cayenne pepper.
How to Make Cajun Fried Corn
Prep the Corn
- Prep – Place corn into a bowl and pour in the buttermilk. Then let the corn soak in the buttermilk for 30 minutes. (Photos 1-3)
- Combine – Next, mix the cornmeal, flour, Creole seasoning, salt, and pepper in a bowl. (Photos 4-5)
- Coat – Remove the cobs of corn one at a time from the buttermilk, and thoroughly coat them with the seasoned flour-cornmeal mixture. (Photo 6)
Fry the Corn
- Fry – Using tongs, carefully place the corn in the heated oil, about 3-4 pieces at a time. Don’t overcrowd the pan. (Photos 7-8)
- Continue – Fry for 2-3 minutes on each side until golden brown. (Photo 9)
- Drain – Then, place the fried corn onto a paper-towel-lined plate to soak up the excess oil. (Photo 10)
- Serve – Garnish with parsley and serve with ranch dressing. Yum!
Recipe Variations
- Cheesy – Instead of frying the 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 – The same deliciousness but more accessible, manageable, and mess-free. Drain the canned corn, or thaw frozen corn, season it, and fry it in butter. Oh yeah!
- Seasoning Swap – You can also experiment with more flavors with more cayenne or different seasonings, such as Italian, taco, and blackened seasoning.
Tips and Tricks
- If using frozen corn on the cob, make sure to thaw your corn first.
- If you don’t have buttermilk, make your own with this buttermilk recipe.
- You can absolutely use a deep fryer for this recipe. If you don’t have one, use a deep pot and make sure you have at least 3-4 inches of oil.
- Ensure the oil is at least 375℉/190℃. If the oil isn’t hot enough, the corn will soak it up and become greasy.
Make-Ahead Instructions
While fried foods are best fresh off the stove, you can prep the ingredients ahead for faster meal assembly. Soak the corn ahead, then dry it off and keep it in the fridge in an airtight container for a day or two. Or you could fry it up, drain all excess oil, and air fry it to crisp it up before serving.
Serving and Storage Instructions
Leftover fried sweet corn can be sealed up in the fridge for 3-4 days. You can also freeze it for 3 months. Reheat the corn by roasting or baking it at 350°F/177℃ for 15 minutes or until well heated, while frozen corn should be heated for 20 minutes.
FAQs
OMG, if you have yet to try it, you don’t know what you’re missing. The buttery-sweet-savory-spicy combo of this side dish makes it really addicting. And who doesn’t love fried anything?
Soaking or boiling corn in milk brings out its natural sweetness. 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. Salt may seem like a no-brainer, and cheese, milk, or butter always makes a good thing better. But I can’t resist sprinkling it with my secret treasure, Cajun seasoning!
What to Serve With Cajun Fried Corn on the Cob
This Cajun treat is so easy to serve, whether as a snack, side, or main dish. But my favorites are dishes with spicy-savory and smoky flavor combinations, such as the recipes below.
- New Orleans BBQ Shrimp
- Crispy Grilled Chicken Wings
- Grilled Salmon
- Spicy Grilled New York Steak
- Baby Back Ribs
More Satisfying Corn Recipes to Try
Conclusion
I’m so glad this recipe was a success, and my boys gobbled it down in no time flat. And not having to drive to the nearest Wingstop is a huge time saver. Wanna stay up to date with my new recipes? Then sign up for my newsletter!😍
Cajun Fried Corn on the Cob
Ingredients
- 4 ears fresh sweet corn on the cob, remove the husks and silk and cut in half crosswise
- 2½ cups buttermilk
- ¼ cup cornmeal
- ½ cup all-purpose flour
- 2 tablespoons Creole seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place the corn in a bowl and pour the buttermilk over it.
- Let the corn soak in the buttermilk for 30 minutes.
- Next, mix the cornmeal, flour, Creole seasoning, salt, and pepper in a bowl.
- Remove corn one at a time from buttermilk, and thoroughly coat with the seasoned flour mixture.
- Then carefully place the corn in the heated oil using tongs, 3-4 pieces at a time. Don't overcrowd the pan.
- Fry them for 2-3 minutes on each side until golden brown.
- Then, place the fried corn onto a paper-towel-lined plate to soak up the excess oil.
- Garnish with parsley and serve with ranch dressing.
Tips & Notes:
- If using frozen corn on the cob, make sure to thaw your corn first.
- If you don’t have buttermilk, make your own with this buttermilk recipe.
- You can absolutely use a deep fryer for this recipe. If you don’t have one, use a deep pot and make sure you have at least 3-4 inches of oil.
- Ensure the oil is at least 375℉/190℃. If the oil isn’t hot enough, the corn will soak it up and become greasy.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Linda Steele says
This sounds delicious!
Imma says
You are so sweet, thank you!