Recipes
Fried Corn on the Cob
Give your kernels a bath in hot oil this summer.
- Serves
4–6
- Time
15 minutes
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.
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