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As summer draws near, the market stalls overflow with fresh produce, and one of the highlights of the season is undoubtedly corn on the cob. Crispy Fried Corn on the Cob Delight embodies the essence of summer, bringing together sweet, juicy corn with a crispy, flavorful coating that tantalizes the taste buds. This recipe is not just about the enjoyment of eating corn; it’s an experience that enhances gatherings, barbecues, and picnics, making it a must-try for anyone looking to savor the sunny season.

Fried Corn on the Cob

Get ready for summer with this irresistible Crispy Fried Corn on the Cob Delight! Transform fresh, juicy corn into a crunchy, flavorful treat that will wow your guests at barbecues and picnics. Soaked in buttermilk and coated with a perfect blend of cornmeal and spices, it’s a crunchy and delicious experience in every bite. Enhance the flavor with fresh herbs and a squeeze of lime for that perfect summer finish. #CornOnTheCob #CrispyFriedCorn #SummerRecipe #Foodie #Yummy #BBQDelight #CrispyTreats #DeliciousEats
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Ingredients
  

4 ears of fresh corn on the cob, husked and cleaned

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for heat)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Vegetable oil, for frying

Fresh chives or parsley, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Prepare the Corn: Start by cutting the corn cobs into halves or thirds, depending on your preference for serving size.

    Soak the Corn: Place the corn pieces in a large bowl and pour the buttermilk over them. Let them soak for at least 30 minutes to enhance the flavor and tenderness of the corn.

      Make the Dredging Mixture: In a separate bowl, combine the cornmeal, flour, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.

        Heat the Oil: In a large, deep skillet or pot, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

          Coat the Corn: Remove the corn from the buttermilk, allowing any excess to drip off. Dredge each piece in the cornmeal mixture, ensuring it's fully coated. Shake off any excess coating.

            Fry the Corn: Carefully place the coated corn pieces into the hot oil, being cautious not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until golden brown and crispy.

              Drain and Serve: Once cooked, transfer the fried corn to a paper towel-lined plate to drain any excess oil.

                Garnish: Optionally, sprinkle with fresh chives or parsley. Serve hot with lime wedges on the side for an added zing!

                  Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4-6