Fried Corn on the Cob
Ingredients:
4 ears fresh corn, husked and cleaned
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1/4 cup milk
Vegetable oil for frying
2 tablespoons melted butter for brushing
Chopped fresh parsley for garnish (optional)
Instructions:
Cut each ear of corn into halves or thirds for easier frying. Pat the corn dry with paper towels.
In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. In another bowl, whisk the eggs and milk until well combined.
Dip each piece of corn into the egg mixture, then roll it in the cornmeal mixture, pressing gently so the coating sticks well. Place the coated corn on a plate and let it rest for about 10 minutes to help the coating adhere.
Heat about 1 inch of vegetable oil in a deep skillet or heavy pot over medium heat until it reaches 350°F. Carefully lower the corn pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 8 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove the corn from the oil and drain on paper towels. Brush lightly with melted butter while still hot.
Serve warm, sprinkled with chopped parsley if desired. Perfect as a crispy Southern side dish for backyard cookouts or Sunday dinners.
