Fried Corn On The Cobb Recipes

CHICKEN-FRIED CORN ON THE COB

Steps:

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

FRIED CORN ON THE COBB

Steps:

• Thaw frozen corn out in a bowl of warm water.
• Mix pancake mix and seasonings in a ziplock bag.
• Dip corn in buttermilk, until well coated.
• Shake in a zip lock bag or roll in pancake mix until corn is well coated.
• Fry until golden brown.

FRIED CORN ON THE COB

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!

PAN-FRIED SWEET CORN

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.