This deep-fried corn is a simple, easy, and different way to fix corn on the cob. We enjoyed this at a fish fry that we recently attended.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.

Cook's Notes:

You may serve with margarine instead of butter.

Cut large ears of corn in half; small ears don't need to be cut. Cooking times may vary depending on how hot your oil is and how large the ears of corn are.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

176.2 calories; protein 2.9g 6% DV; carbohydrates 17.1g 6% DV; fat 12.2g 19% DV; cholesterol 10.2mg 3% DV; sodium 26.9mg 1% DV. Full Nutrition