Fried Corn on the Cob

Fried corn on the cob brings crispy, golden flavor and juicy sweet corn together in one easy, crowd-pleasing side dish. You can fry it up fast at home with simple ingredients for a fun summer treat!

Jump to Recipe

Fried corn on the cob brings a crispy, golden crunch to your favorite summer side. Each bite bursts with juicy, buttery sweet corn flavor. You can fry it up fast using simple ingredients right from your kitchen. Make fried corn on the cob once, and you will crave it all season long!

This recipe is easy to make at home by following the simple guide below. We include step-by-step photos, directions, and helpful pro tips. Plus, we answer the most frequently asked questions so you get perfect fried corn every time!

You can whip up fried corn on the cob in about a half an hour, making it perfect for parties, potlucks, or summer dinners. The crispy, golden coating seals in juicy, sweet corn flavor that tastes just like your favorite fair food.

This easy recipe stands out because it brings fairground fun right to your kitchen using simple ingredients you already have. Serve fried corn on the cob hot and fresh for a side dish that everyone will love.

What you'll need to make fried corn on the cob:

• 4 ears fresh sweet corn on the cob, shucked and silks removed
• ½ cup yellow cornmeal
• ½ cup all-purpose flour
• 1 cup buttermilk
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil, enough for ¼ inches of oil for deep-frying the corn

Oil: Stick with vegetable oil when frying corn on the cob. Other oils like olive or avocado are too dense and won’t crisp the corn properly.

Spice: For extra flavor, toss a dash of cayenne pepper or Cajun seasoning into your cornmeal mixture before coating the corn.

Cheese: If you want a cheesy twist, mix a little Parmesan cheese right into your cornmeal coating before frying.

Follow along with our step-by-step pictures and easy instructions to make the best fried corn on the cob. Check out the helpful tips and tricks listed below so you get crispy, golden corn every time. Let’s get started and bring fairground flavor to your kitchen!

FIRST STEP:  Place all 4 ears of corn in a gallon size Ziploc bag. Pour the buttermilk on top of the ears of corn and seal the Ziploc.

SECOND STEP: Place the sealed bag into a 8 x 8 baking dish; this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.

THIRD STEP: In a medium bowl, combine flour, cornmeal, milk, onion powder, salt and pepper. Whisk the ingredients until well combined. Pour the cornmeal mixture into a 8 x 8 shallow dish to roll the corn in. 

FOURTH STEP: In a large skillet, pour enough vegetable oil to measure ¼ inch. Heat the oil on medium-high heat.

FIFTH STEP: Remove the soaked corn from the buttermilk, one ear at a time, and place it in the cornmeal batter. Roll the ears of corn to completely coat.

SIXTH STEP: Using cooking tongs, carefully place the ears of corn in the hot oil. Cook for 2½ to 3½ minutes per side, until golden brown, be careful not to burn the corn.

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

EIGHTH STEP: Serve as soon as corn has drained on paper towels.

Fried corn on the cob is easy to serve for any fun occasion. It works great for casual dinners, parties, and family nights!

• Summer Cookouts and Picnics: Bring fried corn on the cob to a summer cookout or picnic for a crispy, buttery side. Serve it with barbecue chicken, bacon wrapped little smokies, and creamy tuna pasta salad for a full outdoor spread.
• Family Movie Nights: Make family movie nights even better by serving fried corn on the cob with easy finger foods. Pair it with pepperoni rolls, honey glazed chicken, and crispy onion rings for a fun, cozy meal.
• Holiday Parties and Potlucks: Fried corn on the cob brings a special twist to holiday parties and potlucks during summer holidays like Memorial Day or Labor Day. Set it out with pulled pork sliders, funeral potatoes, and sweet and sour meatballs for a crowd-pleasing table.

Fried corn on the cob has quickly become a reader favorite, and it’s easy to see why. It brings simple ingredients, crispy texture, and big flavor right to your table without any fuss.

Here are the reasons why this easy side dish is loved:

• Quick to Make: You can whip it up in no time, which makes it perfect for busy nights or last-minute gatherings.
• Crispy and Juicy: The outside fries up golden and crunchy, while the inside stays sweet, juicy, and full of corn flavor.
• Fun to Eat: Fried corn on the cob is messy, buttery, and fun to hold, making it a hit with both kids and adults.
• Perfect for Parties: You can make a big batch fast, which makes it perfect for potlucks, barbecues, and backyard dinners.
• Simple Ingredients: You don’t need anything fancy — just pantry staples that turn into a fun and tasty summer treat.
• Crowd Favorite: Everyone loves the familiar fairground flavor and the crispy, buttery bite of fried corn on the cob.

We love this fried corn recipe because it’s easy, fun, and full of big crispy flavor — and we know you will too!

What is the best oil for deep frying?
Stick with vegetable oil because it heats quickly and doesn’t leave any extra flavor on your fried corn.

How do I store fried corn on the cob?
Store fried corn in the fridge for up to three days, but the coating might lose its crisp after that.

What is the easiest way to shuck corn?
Cut off the stalk end just above the first row of kernels, microwave briefly, then shake the cob free from the husk.

How do you deep fry?
Heat vegetable oil to 360°F, batter your food, carefully lower it into the oil, and fry until golden brown.

What happens when you deep fry corn?
Deep fried corn turns crispy and golden outside while staying juicy and tender inside, just like classic fair food.

What’s the best way to serve fried corn on the cob at a party?
Serve fried corn hot on a large platter with paper towels underneath to keep it crispy and easy to grab.

Should I cut fried corn on the cob before serving?
Leave ears whole for a fun fair feel or slice in half for smaller, kid-friendly portions.

Can I add toppings when serving fried corn on the cob?
Brush with melted butter and sprinkle parmesan cheese, cayenne pepper, or Cajun seasoning for even bigger flavor.

How soon should I serve fried corn on the cob after cooking?
Serve immediately after frying so the crispy coating stays crunchy and the corn stays juicy inside.

Can I serve fried corn on the cob at a potluck?
Yes! Bring it fresh and hot, and keep it warm with foil or a covered warming tray until ready to eat.

Make sure to follow the directions, tips, and tricks below to get the best results when storing leftover fried corn on the cob. We cover everything from how long to keep it in the fridge to the best ways to reheat it later.

Can I prepare fried corn on the cob ahead of time?
It’s best to fry the corn fresh, but you can prep the corn and batter separately a few hours ahead.

What’s the best way to store leftover fried corn on the cob?
Store leftover fried corn in an airtight container in the fridge. It will stay good for up to three days.

Can I freeze fried corn on the cob?
Freezing is not recommended because the crispy coating can get soggy once thawed and reheated.

How do I reheat leftover fried corn on the cob?
Reheat fried corn in the oven at 350°F for about 10 minutes to keep the outside crispy and the inside juicy.

Can I reheat fried corn on the cob in the microwave?
You can use the microwave for a quick option, but the coating will turn softer compared to oven reheating.

What’s the best way to keep fried corn on the cob warm for serving?
Place the fried corn on a baking sheet in a warm oven (around 200°F) until you’re ready to serve it.

Fried Corn on the Cob

Fried corn on the cob brings crispy, golden flavor and juicy sweet corn together in one easy, crowd-pleasing side dish. You can fry it up fast at home with simple ingredients for a fun summer treat!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 minutes mins

Total Time 36 minutes mins

Course Side Dish, Side Dishes

Cuisine American

Servings 4

Calories 264 kcal

Ingredients

  

1x2x3x

• 4 ears fresh sweet corn on the cob (shucked and silks removed)
• 2 cups buttermilk
• ½ cup cornmeal
• ¼ cup all-purpose flour
• 2 teaspoons italian seasoning
• 2 teaspoons onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• vegetable oil (enough for ¼ inch of oil for frying)

DIRECTIONS

 

• Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc.
• Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.
• In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into baking dish to roll the corn in.
• In a 10 to 12-inch skillet, pour enough vegetable oil to measure ¼ inch. Heat the oil on medium high heat.
• Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.
• Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 ½ to 3 ½ minutes per side, until golden brown, be careful not to burn the corn. Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.
• Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.
• Serve as soon as corn has drained on paper towels.

WATCH THIS RECIPE VIDEO

Notes

We can’t stress enough that this can be dangerous. If you are not extremely careful to make sure that the corn is dry before frying it could result in severe burns on your skin.

• If you don’t have buttermilk, you can make your own. Use 1 cup of 2% or whole milk with one tablespoon of vinegar mixed in for this recipe.
• One way to check if the oil is ready for frying is to stick the end of a dry wooden spoon into the oil. If small bubbles form around the wood and start to float up, the oil is ready. If the oil is bubbling hard, the oil is too hot. Remove the pan from the heat, let the oil cool down for a few minutes and re-check the oil. Place the oil back onto the burner and turn the heat down to between medium-high and medium.
• Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 723mg | Potassium: 509mg | Fiber: 5g | Sugar: 12g | Vitamin A: 508IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 2mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes