Nothing quite marks the summer season quite like the whole family coming together to enjoy a tasty corn on the cob, especially during a barbecue in the sunshine
Sun’s out and so is everyone as they congregate for meals with family and friends, sometimes in the outdoors for a barbecue, munching on popular summertime dishes.
None more beloved than a crispy, bright and juicy corn on the cob, a perfect side for any meat feast. Cooking enthusiasts, and those with little to no experience, find the process of cooking them relatively easy and stress-free, but making sure it’s done to perfection is often overlooked.
It is thought the simplest way to prepare one is microwaving, while the standard practice is boiling. But timing is as always the most critical step in ensuring you yield the tastiest corn.
Bob Bennett, the head chef at Zingerman’s Roadhouse — a Michigan-based BBQ restaurant — has instead revealed he prefers to abandon boiling entirely. It turns out frying and ‘smoking’ your corn on the cob makes it taste even sweeter.
Speaking to Chowhound, he explained: “My personal preference is to soak the corn in the husk in water and then grill over wood. It just builds such flavour from the fire and the cooking of the husks adds a scent that really adds to the corn experience.”
Not only is fried corn on the cob super flavourful, but it is easier to cook as it fries quickly, and helps produce a truly excellent texture.
How to make fried corn on the cob
Ingredients
- 4 ears of corn, shucked
- 1 cup unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoons chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- Vegetable oil, for frying
Method
- Carefully cut each corn cob into four sections about 1-1 ½-inch thick.
- Melt the butter in a saucepan over medium heat.
- Add the garlic, reduce the heat to medium-low, and leave on the heat for 3-5 minutes or until the garlic is softened and fragrant and the butter turns golden yellow.
- Transfer the butter to a bowl to prevent it from browning or burning.
- Stir in the parsley, chili powder, salt, pepper, onion powder, garlic powder, paprika, oregano, and lemon juice. Set aside.
- Add enough oil to a deep, heavy frying pan to completely submerge the corn. The amount of oil will vary depending on the pan selected. Heat to 350°F.
- Pat the corn dry with paper towels, then use tongs to transfer them to the hot oil. Fry for 5 minutes, flipping halfway through for even cooking/browning. Fry in two batches if your pan isn’t large enough.
- Transfer to a paper towel-lined plate to drain excess oil.
- Add about half of the butter mixture to a large heat-safe bowl along with the corn. Toss to coat the corn evenly.
- Plate and serve with extra butter on the side.
The recipe comes from food experts at The Wicked Noodle. For more information, visit their official website.
