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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Recipe Information
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)
Instructions
Remove the husks and silk from the ears of corn, and rinse them under cold water. Pat dry with a clean towel.
Cut each ear of corn into 3-inch sections to make them easier to handle.
In a medium bowl, whisk together the buttermilk and egg until smooth. Set aside.
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.
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.
Dip each piece of corn into the buttermilk mixture, ensuring it is completely coated. Allow excess liquid to drip off.
Roll the corn pieces in the dry coating mixture, pressing gently to adhere the coating evenly.
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.
Using a slotted spoon, transfer the fried corn to a plate lined with paper towels to drain excess oil.
Garnish with chopped parsley, if desired, and serve immediately while hot and crispy.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 15.9 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
