If the idea of Deep Fried Corn on the Cob caught your attention—you’re not alone! This Southern-inspired twist on classic corn is an absolute showstopper. Whether you’re making it in a deep fryer or air fryer, this crispy corn delivers grilled-like flavor with a golden, crunchy cornmeal crust that’s totally crave-worthy.
Popular at state fairs, BBQ joints, and Southern cookouts, deep fried corn on the cob is like the best parts of summer all rolled into one bite. The corn is juicy and sweet inside, but crisp and golden outside—especially delicious with a squeeze of lime.
The air fryer version gives you the same delicious flavor and crunch with less oil and mess, making it a great option for a weeknight side or party snack.
Once you try it, this recipe will become your go-to for cookouts, backyard parties, or whenever you want to wow your guests with something unique and unforgettable.
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Ingredients
- 4 Corn on the cob
- 1/2 cup Buttermilk
- 2 Eggs
- 1/2 cup Cornmeal
- 1/2 cup Flour
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
Instructions:
1 ) Start oil heating in a fryer. You’ll want a depth of about 3 to 4 inches (7.5 to 10 cm) minimum.
2 ) Husk the cobs of corn. Wash, pat dry, cut in half, and set aside.
3 ) In a medium-sized bowl, crack the eggs, then beat a bit with a whisk or fork. Then mix in the buttermilk, then whisk in the cornmeal. If the batter looks thin to you, stir in another few tablespoons of cornmeal. Set aside.
4 ) In another bowl, mix together the (white) flour, baking powder, salt and pepper. Spread out on a plate.
Let oil hit 375 F / 190 C.
5 ) Using sturdy kitchen tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
6 ) You can prepare all at once if you wish before frying.
7 ) Lower a piece of corn at a time into the hot oil. If using an average-sized home fryer, have no more than 3 or 4 pieces in at one time.
8 ) Fry for about 3 minutes or until golden brown, and then drain on brown paper or paper towel, and serve at once piping hot.
Notes:
If using frozen corn on the cob, thaw first. If you want this to be more like finger food, then cut the cobs into 2 inch (5cm) sections, instead of halves. You can use 1/2 cup self-rising flour, as they would in the South, instead of the (1/2 cup flour plus 3/4 teaspoon baking powder).
If you do, when seasoning, bear in mind that most commercial varieties of self-rising flour already have salt in them (not that southerners wouldn’t throw in more salt, anyway.) Instead of buttermilk, you can use 1/2 cup milk or cream, with 1/2 teaspoon vinegar added to give it a bit of tang.
Feel free to play with the seasoning in the flour coating. You may wish to try some chile flakes, some chipotle powder, cayenne pepper, white pepper instead of black, etc. This recipe is easily doubled, tripled, etc.
When you are doing the deep-frying, though, only put in as many pieces of corn at one time as that won’t lower the oil temperature way down too much — about 3 or 4 pieces. The secret to good deep-fry is really hot oil so that the food cooks before it has a chance to absorb much oil.
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