Buttermilk Fried Corn
Crispy, golden, and bursting with flavor, Buttermilk Fried Corn is a mouthwatering twist on a classic summer staple that’s perfect for any occasion. This easy-to-make recipe transforms fresh corn on the cob into crunchy delights by coating them in a seasoned blend of cornmeal, flour, and spices like paprika and garlic powder. The key lies in marinating the corn in buttermilk, which enhances its natural sweetness and helps the savory crust adhere perfectly. Quick to prep and fry, these crispy corn bites are best served hot with a sprinkle of fresh parsley for a pop of color. Ideal as a side dish, appetizer, or snack, this recipe will wow your taste buds and become a new favorite. Keywords: buttermilk fried corn, crispy corn recipe, fried corn on the cob, summer corn recipes.
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Ingredients
- 4 ears Fresh corn on the cob
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 3 cups Vegetable oil
- 2 tablespoons Chopped parsley (optional)
Directions
Step 1
Remove the husks and silk from the ears of corn, and rinse them under cold water. Pat dry with a clean towel.
Step 2
Cut each ear of corn into 3-inch sections to make them easier to handle.
Step 3
In a medium bowl, whisk together the buttermilk and egg until smooth. Set aside.
Step 4
In another bowl, combine the all-purpose flour, yellow cornmeal, sugar, salt, black pepper, paprika, and garlic powder. Mix well to create the dry coating.
Step 5
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate frying temperature.
Step 6
Dip each piece of corn into the buttermilk mixture, ensuring it is completely coated. Allow excess liquid to drip off.
Step 7
Roll the corn pieces in the dry coating mixture, pressing gently to adhere the coating evenly.
Step 8
Carefully place the coated corn into the hot oil. Fry in batches to avoid overcrowding. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy.
Step 9
Using a slotted spoon, transfer the fried corn to a plate lined with paper towels to drain excess oil.
Step 10
Garnish with chopped parsley, if desired, and serve immediately while hot and crispy.
Nutrition Facts
| Serving size | (1644.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7040.7 |
| Total Fat 654.8g | 0% |
| Saturated Fat 98.1g | 0% |
| Polyunsaturated Fat 405.6g | |
| Cholesterol 246.4mg | 0% |
| Sodium 2804.6mg | 0% |
| Total Carbohydrate 319.6g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 64.2g | |
| Protein 50.0g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 361.6mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1837.8mg | 0% |
Source of Calories