Fried Corn On The Cob Food

CHICKEN-FRIED CORN ON THE COB

Steps:

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

FRIED CORN

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

SKILLET FRIED CORN

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
• Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

FRIED CORN ON THE COB

Steps:

• Mix the milk and egg together in a shallow bowl. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
• Heat 1/2 inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
• Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
• Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
• Using tongs, carefully place the corn in the heated oil and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it's frying to make sure it doesn't overcook and the oil does not bubble over the pan.
• Then move the corn onto a plate lined with paper towels to soak up any excess oil from the frying.
• Serve as soon as the corn is cool enough to touch and enjoy!

FIERCE FRIED CORN

Steps:

• In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot.

DEEP-FRIED CORN

Steps:

• 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.

AIR FRIED CORN ON THE COB

Steps:

• Lightly coat the corn with mayonnaise.
• Season with fajita seasoning.
• Sprinkle generously with panko.
• Lightly spray the entire corn with oil.
• Place on a rack in your air fryer (or regular oven, but you will have to increase the cooking time).
• Air fry @ 350F for 5 minutes, flip and continue cooking for an additional 5 minutes.

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.