Best 3 Corn On The Cob Deep Fried 3 Versions Recipes
**Crispy Corn on the Cob: A Trio of Flavorful Delights**
Indulge in the irresistible crunch and juicy sweetness of corn on the cob, elevated to a new level with three distinct deep-fried variations. From a classic Southern-style batter to a zesty Mexican twist and a fiery kick of Asian heat, these recipes offer a tantalizing journey through a world of flavors. Prepare to embark on a culinary adventure that will redefine your perception of this beloved summertime treat.
FRIED CORN ON THE COB
Fried Corn on the Cob is a great side dish. It is easy to prepare with easy ingredients. Your favorite fair food can now be prepared at home.
Provided by Eating on a Dime
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Mix the milk and egg together in a shallow bowl. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
- Heat 1/2 inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
- Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
- Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
- Using tongs, carefully place the corn in the heated oil and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it's frying to make sure it doesn't overcook and the oil does not bubble over the pan.
- Then move the corn onto a plate lined with paper towels to soak up any excess oil from the frying.
- Serve as soon as the corn is cool enough to touch and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 39 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 429 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
CORN ON THE COB-DEEP FRIED 3 VERSIONS
These recipes are from various Restaurants and County Fairs from Peru to California. They all sound very interesting and different. I have only tried the first recipe from Peru that is from Ponchito's Taqueria (he got the recipe in Peru) now uses it in his restaurant. Enjoy and try them all!
Provided by Pat Duran
Categories Vegetables
Time 10m
Number Of Ingredients 24
Steps:
- 1. Ponchito's # 1: Heat oil in deep fryer or kettle to 375^. Dip fresh ears of corn into hot oil for 3 minutes. It comes out slightly golden brown and caramelized. Serve with salt and pepper and a lime wedge.
- 2. Clark's # 2: Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside. Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside. In another bowl, mix together remaining dry ingredients and spread out in a shallow pan. Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
- 3. County Fair # 3. Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
Tips:
- Select Fresh Corn: Choose ears of corn with tightly packed kernels and bright green husks for the best flavor and texture.
- Prepare Corn Properly: Remove the husks and silks from the corncobs, leaving about 1 inch of the husk at the base to protect the kernels during frying.
- Use High-Quality Oil: Opt for a neutral-flavored oil with a high smoke point, such as vegetable, canola, or grapeseed oil, to prevent burning and ensure a crispy coating.
- Season Generously: Don't be shy with the seasonings! Sprinkle the corncobs liberally with salt, pepper, and any other desired spices or herbs before frying.
- Control the Frying Temperature: Maintain the oil temperature around 350°F (175°C) to ensure even cooking without burning the corn.
- Avoid Overcrowding: Fry the corncobs in batches to prevent overcrowding and ensure they cook evenly and get a crispy crust.
- Drain Excess Oil: After frying, place the corncobs on a paper towel-lined plate to drain any excess oil before serving.
Conclusion:
With its delightful combination of crispy coating and juicy, tender kernels, deep-fried corn on the cob is a delectable treat that elevates any summer gathering or backyard barbecue. Whether you prefer the classic butter-brushed simplicity, the zesty kick of Cajun spices, or the sweet and savory balance of honey-sriracha, there's a deep-fried corn on the cob recipe to suit every palate. So, gather your ingredients, heat up your oil, and get ready to indulge in this irresistible carnival-style snack that's sure to be a hit with friends and family alike!
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