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Fried Corn On The Cob Recipe

Fried Corn On The Cob Recipe

Photos of Fried Corn On The Cob Recipe


This fried corn on the cob recipe brings the classic fair food to your table. The sweet corn is coated with cornmeal, spices, and flour.

Prep: 4 mins
Rest: 30 mins
Cook: 6 mins
Total: 40 mins


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


  1. Place corn in a gallon size ziplock. Pour the buttermilk on top of the ears of corn and seal the ziplock.

  2. Place the sealed bag into an 8x8-inch 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.

  3. In a small mixing bowl whisk the cornmeal, all-purpose flour, Italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into the baking dish to roll the corn in.

  4. In a 10 to 12-inch skillet, pour enough vegetable oil to measure ¼-inch. Heat the oil on medium-high heat.

  5. Remove the soaked corn from the buttermilk, 1 ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.

  6. Using tongs, carefully place the ears of corn in the heated oil. Cook for 2½ to 3½ 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.

  7. Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.
  8. Serve as soon as corn has drained on paper towels. Enjoy!


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Nutrition Disclaimer
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