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If you're searching for a dish that embodies the spirit of summer gatherings and festive celebrations, look no further than Crunchy Fiesta Fried Corn on the Cob. This delightful recipe takes the simple pleasure of corn on the cob and elevates it to a whole new level with a crispy, flavorful coating that is sure to tantalize your taste buds. Perfect for barbecues, family reunions, or as a delicious snack to enjoy on a sunny afternoon, this fried corn dish is not only easy to prepare but also a surefire hit among guests of all ages.

Fried Corn on the Cob

Get ready to elevate your summer gatherings with Crunchy Fiesta Fried Corn on the Cob! This festive treat features a crispy, flavorful coating that combines perfectly with sweet corn, making it an instant hit at barbecues and family reunions. With simple ingredients like buttermilk and spices, this dish is easy to prepare and deliciously satisfying. Try it today and savor every crunchy bite! #FriedCorn #SummerRecipes #FoodieFun #CornOnTheCob #SnackTime #BBQDelights #CookingTutorial
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Ingredients
  

4 ears of fresh corn on the cob, husked and cleaned

1 cup of buttermilk

1 cup of cornmeal

1 cup of all-purpose flour

1 tablespoon of smoked paprika

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of cayenne pepper (optional, for a spicy kick)

Salt and black pepper to taste

Vegetable oil for frying

Fresh cilantro, diced lime wedges, and hot sauce for serving

Instructions
 

Soak the Corn: Start by soaking the cleaned corn on the cob in buttermilk for at least 30 minutes. This will help to infuse moisture and flavor.

    Prepare the Coating: In a large mixing bowl, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all dry ingredients are evenly distributed.

      Heat the Oil: In a large, deep skillet or frying pan, pour in enough vegetable oil to submerge the corn at least halfway. Heat the oil to 350°F (175°C). You can check if it's ready by dropping a small piece of bread into the oil; it should sizzle immediately.

        Coat the Corn: Remove the corn from the buttermilk, allowing the excess to drip off. Roll each ear of corn in the flour mixture, ensuring that each kernel is well coated. You may want to press the coating slightly to help it stick.

          Fry the Corn: Carefully place the coated corn in the hot oil, a few ears at a time without overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn the corn to ensure even cooking.

            Drain Excess Oil: Once cooked, remove the corn from the oil and place it on a paper towel-lined plate to drain any excess oil.

              Serve and Enjoy: Serve the fried corn on the cob hot, garnished with fresh cilantro, lime wedges, and a drizzle of hot sauce for extra flavor.

                Prep Time: 30 min | Total Time: 1 hr | Servings: 4