Fried Corn on the Cob

Name: Fried Corn on the Cob
Prep time: PT0D0H0M
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: 4–6
Ingredients: Vegetable oil; 8 ears fresh corn, shucked; Kosher salt

Give your kernels a bath in hot oil this summer.

Serves
4–6
Time
15 minutes

PHOTO: MURRAY HALL • FOOD STYLING: TYNA HOANG

By SAVEUR Editors

Updated on September 2, 2024

Yes, you can deep-fry corn! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.

Featured in the July/August 2002 issue.

Ingredients

Vegetable oil
8 ears fresh corn, shucked
Kosher salt

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Instructions

Step 1

Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.

Step 2

Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.

Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.