Fried Corn on the Cob Recipe

Deep fried corn on the cob is a delicious twist on a classic summer favorite. This Southern-style dish is made by coating fresh corn on the cob in a Cajun-seasoned batter and then deep-frying it to golden perfection. The result is a crispy and crunchy exterior that gives way to juicy, tender corn kernels bursting with flavor.

Whether you’re looking for a unique appetizer or a fun side dish to serve alongside the deviled eggs and potato salad at your next barbecue, this deep-fried corn on the cob recipe is sure to be a crowd-pleaser.

Deep Fried Corn on the Cob is a delicious side dish to serve up during the summer months when there’s no shortage of sweet summer corn. It’s a great way to elevate the wonderful flavors of this fresh summer vegetable, and it provides a fun variation from the usual Instant Pot Corn on the Cob or grilled corn. There are a few different methods that can be used to make this recipe, so everyone can make it at home. (Though I think deep frying is definitely the best way.)

I love to make it when I have the fryer out to cook up some fried blue catfish on a hot summer day!

🌽 What is Fried Corn on the Cob?

Deep-fried corn on the cob is exactly as it sounds. It is delicious fair food – breaded and deep-fried corn on the cob, that is surprisingly easy to make at home. Ears of corn are shucked, cut in half if desired, then soaked in buttermilk. Then – you roll the sweet corn on the cob in a Cajun cornmeal mixture. 

You then deep fry the corn until it is perfectly golden brown, and the result is perfectly cooked ears of corn that are juicy on the inside and crispy and crunchy on the outside. (You can even serve it on a stick if desired!)

🥘 Ingredients Needed

• Fresh Corn on the Cob – You can use frozen corn that has defrosted, but fresh corn is definitely best. Frozen will get soggy when defrosted.
• Yellow Cornmeal
• All-Purpose Flour
• Buttermilk – If you don’t have buttermilk, you can make a buttermilk substitute by pouring 1 tablespoon of distilled white vinegar or lemon juice into a liquid measuring cup, then filling it to the top with whole milk. Let that sit for 5-10 minutes. Stir, and you have buttermilk! (At least curdled milk!)
• Kosher Salt
• Black Pepper
• Creole Seasoning
• Smoked Paprika

🍽 Equipment Needed

• A Deep Fryer, A Cast Iron Skillet, or a Heavy-Bottomed Pot
• A Pair of Tongs
• A Shallow Bowl or a Dish with Tall Sides
• Measuring Cups & Measuring Spoons
• A Sharp Knife & Cutting Board
• A Plastic Bag with Sealable Top

🥣 How to Make Fried Corn on the Cob

Carefully shuck the corn and remove the silks if you have not already.

Cut the ears of corn in half so you have four small ears. I find these easier to prepare, eat, and store if there are leftovers.

Place the cut ears of corn in a plastic bag, then pour the buttermilk on top of the ears of corn and seal the bag. (Pictures 1-2)

Lay the sealed bag on its side and smoosh it around, trying to get the buttermilk into all the nooks and crannies of the corn. Allow the corn to sit in the buttermilk for 15 minutes on one side, then smoosh it around some more and flip the bag over to sit for 15 more minutes on the other side. (If it’s hot in your house, you can put the corn in the fridge while you do this.) (Picture 3)

After 30 minutes have elapsed, begin heating your oil. If you are using a deep fryer, heat your oil to 360°F. (If you are frying on the stove, see the stovetop instructions in the next section.)

In a shallow bowl, whisk the cornmeal, all-purpose flour, creole seasoning, salt, smoked paprika, and black pepper. Make sure the bowl is big enough to roll the corn in. (Picture 4)

Remove the ears of corn from the buttermilk, dripping off any excess buttermilk, then roll the ears of soaked corn in the cornmeal mixture. Roll one ear of corn at a time, then place it on a plate to rest. Make sure to coat the ends as well to fully cover the corn in breading. (Pictures 5-6)

Shake off the excess flour and cornmeal (Picture 7), then carefully place a few ears of corn into the hot oil, frying until the breading is golden brown. (Pictures 8-10)

In a deep fryer, the ears of corn should be fully submerged. Shake the basket every few minutes to ensure that the ears of corn do not stick together, then remove after about 5 minutes when the ears of corn are perfectly golden brown.

Move the cooked ears of corn to a rack lined with paper towels to soak up any excess oil.

Serve the fried ears of corn as is, or sprinkle them with a little lemon or lime zest or a squeeze of lime juice for some brightness. I personally like to dip the corn in ranch dressing, Homemade Cane’s Sauce, or just chomp on them as they are.

♨️ How to Fry Corn on the Stove

If you are frying your corn on the stove, you can use a large Dutch oven or a large skillet. Heat the oil over medium-high heat. In the skillet, you will want to use about 1/2 an inch of oil; in a Dutch oven, you can use more oil – use your best judgment.

On the stove, you will need to roll the ears of corn and fry all sides to ensure that all of the sides cook fully.

Cook for 2 – 4 minutes per side until each side is golden brown. Do not cook too many ears of corn at one time, as this can cause the oil temperature to drop quickly, and the corn will not cook; it will just absorb the oil.

Place the cooked ears of corn onto a plate lined with paper towels to soak up any excess oil.

Serve immediately and finish with a sprinkle of Creole seasoning or Cajun sparkle.

🌽 Fried Corn Variations and Substitutions

• Frying Oil – If you don’t have peanut oil (or if you have an allergy), you can use vegetable oil. If you don’t have vegetable oil, you can use canola oil, though it might alter the flavor, so I would stick to peanut oil first, then vegetable oil. (Do not use olive oil for this recipe – it will leave behind an undesirable taste on the corn.) Another delicious way to fry corn is to cook it in bacon grease, but be very careful because it can easily burn this way.
• Seasoning – If you don’t have Tony’s, you can use your favorite Cajun Seasoning Blend. If you don’t have Cajun Seasoning, add 1/2 teaspoon of your favorite all-purpose seasoning. We like 21 Seasoning Salute from Trader Joe’s and Kickin’ Chicken from Aldi. You can also add a dash of cayenne pepper if you want to spice things up.
• Cheese – A little cheese makes everything better, right? Mixing a little bit of parmesan cheese into your cornmeal mixture will add a little cheesy flavor to the ears of corn.

🙋‍♀️ Frequently Asked Questions

🫙 How to Store Leftover Deep Fried Corn on the Cob

Once cooled, leftover corn should be stored in the refrigerator in an airtight container. It will get a little soggy in the fridge but can be reheated and brought back to life using an air fryer.

If you don’t have an air fryer to reheat your corn cobs, another great option to use up leftovers is to slice the corn kernels off the cob and use them to make cajun creamed corn or toss them into your next batch of the Best Southern Cornbread.

♨️ Air Fryer Corn on the Cob

Reheating fried corn on the cob in the air fryer really brings it back to life. The convection heating of an air fryer reheats the oil in the breading of the corn and sort of “fries” the corn all over again. Place the cold, leftover corn into an air fryer basket and bake at 375°F for 3-5 minutes until crispy again.

✏️ Helpful Tips

• Do not fry too many ears of corn at one time, as this can cause the oil temperature to drop quickly, and the corn will not cook; it will just absorb the oil.
• To test if the oil is hot, you can drop a bit of leftover breading into the oil. If it starts creating small bubbles immediately, the oil is hot enough. If the breading just sinks, it is not hot enough. If it starts bubbling rapidly, it is too hot, and the oil temperature should be turned down and removed from the heat. (Or, use a candy thermometer to know the exact temperature!)

🍤 What to Serve with Fried Corn

Serve fried corn with ranch dressing, Cane’s Dipping Sauce, or Boom Boom Dipping Sauce or as a side dish for:

• Blackened Chicken Breast and Summer Pasta Salad
• Fried Crispy Shrimp or Fried Shrimp Po-Boys
• Roast Beef Debris Po-Boys