What To Know
- Serve the corn on the cob with your favorite toppings, such as butter, sour cream, or grated Parmesan cheese.
- Leftover fried corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days.
- Mastering the art of fried corn on the cob like Wingstop is a culinary achievement that will delight your taste buds and impress your loved ones.
Craving the mouthwatering, finger-licking goodness of Wingstop’s fried corn on the cob? Look no further! This delectable treat is now within your reach with our step-by-step guide. Prepare to elevate your culinary skills and impress your taste buds with this irresistible recipe.
Ingredients:
- 6 ears of fresh corn on the cob, husked
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for a kick)
- 1 cup buttermilk
- 1 large egg
- Vegetable oil for frying
Instructions:
1. Prepare the Corn:
- Remove the husks and silks from the corn cobs.
- Rinse the corncobs thoroughly under cold water.
- Pat dry with paper towels.
2. Create the Batter:
- In a large bowl, whisk together the flour, baking powder, sugar, salt, black pepper, and cayenne pepper (if desired).
- In a separate bowl, whisk together the buttermilk and egg.
3. Dip and Coat the Corn:
- Dip each corncob into the buttermilk mixture, then roll thoroughly in the seasoned flour mixture.
- Shake off any excess flour.
4. Heat the Oil:
- Pour enough vegetable oil into a large pot or Dutch oven to cover the corncobs by about 2 inches.
- Heat the oil over medium-high heat to 350°F (175°C).
5. Fry the Corn:
- Carefully place the corncobs into the hot oil.
- Fry for 5-7 minutes, or until the corn is golden brown and tender.
- Turn the corncobs occasionally to ensure even cooking.
6. Drain and Season:
- Remove the corncobs from the oil and drain on paper towels.
- Season with additional salt and pepper to taste.
7. Serve and Enjoy:
- Serve the fried corn on the cob immediately with your favorite dipping sauce.
- Enjoy the crispy exterior and tender, juicy interior that will leave you craving more!
Tips for Success:
- For a crispier crust, double-coat the corncobs in the batter.
- Don’t overcrowd the pot when frying. Cook the corncobs in batches to prevent them from sticking together.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Serve the corn on the cob with your favorite toppings, such as butter, sour cream, or grated Parmesan cheese.
Variations:
- Spicy Corn on the Cob: Add 1-2 jalapeños, minced, to the batter for a fiery kick.
- Cheesy Corn on the Cob: Before frying, roll the corncobs in shredded cheddar cheese.
- Bacon-Wrapped Corn on the Cob: Wrap each corncob with bacon before coating in the batter and frying.
How to Make Ahead and Store:
- To Make Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Dip the corncobs in the batter just before frying.
- To Store: Leftover fried corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Final Thoughts:
Mastering the art of fried corn on the cob like Wingstop is a culinary achievement that will delight your taste buds and impress your loved ones. With our detailed instructions, you can recreate the crispy, flavorful goodness of their signature dish in the comfort of your own kitchen. So, grab your ingredients, fire up your stove, and embark on a culinary adventure that will leave you satisfied and craving more.
Top Questions Asked
Q: Can I use frozen corn on the cob?
A: Yes, you can use frozen corn on the cob, but it’s important to thaw it completely before coating and frying.
Q: How do I know when the corn is done frying?
A: The corn is done frying when it is golden brown and tender when pierced with a fork.
Q: What is the best dipping sauce for fried corn on the cob?
A: Some popular dipping sauces include ranch dressing, honey mustard, or melted butter.
Q: Can I make the fried corn on the cob gluten-free?
A: Yes, you can use gluten-free flour instead of all-purpose flour to make the batter gluten-free.
Q: How do I prevent the corn from sticking to the pot?
A: Make sure the oil is hot enough before adding the corncobs. You can also add a tablespoon of salt to the oil to help prevent sticking.
