Featured Recipe
Fried Corn Ears Twist
By Kate
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Corn soaked in yogurt instead of buttermilk for a tangier bite. Coated in a mix of polenta and self-rising flour with smoked paprika and cumin swapped in for onion powder and paprika. Fried in peanut oil to withstand higher heat and add a subtle flavor. Rest times adjusted slightly. Cook until golden, watching oil temperature closely to avoid burning. Use tongs for easy flipping and paper towels to drain excess oil on finish. Serves 4, about 270 calories each, with a balance of carbs, protein, and fats. Saltiness and spices can be adjusted to taste. Practical, no-nonsense approach.
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Prep:
35 min
Cook:
7 min
Total:
42 min
Serves:
4 servings
corn
frying
snack
side dish
Introduction
Corn on the cob gets a robust twist here. Skip simple boiling. First, soak in yogurt for tenderizing acid and that tangy bite. Yogurt sticks better than buttermilk if your cabinet lacks it, plus adds creamy undertones. The coating shifts from straightforward cornmeal and flour to coarse polenta and self-rising flour for an unexpected texture crunch combined with lift from leavening. Smoked paprika and cumin swap in to stir deeper, earthy flavors over paprika and onion powder. Peanut oil holds heat better than generic vegetable oils, withstands long frying without burning. Heat control is key — too hot and the coating chars, too cool and it soaks oil, becoming soggy. Watching the corn’s color change to golden, hearing the steady sizzle—not frantic bubbles—signals readiness. Drain immediately on paper towels so they don’t sit greasy. Simple, straightforward, no glam, this method brings out kernel sweetness and a crunchy crust every time. Substitutions provided for flexibility. Always tune seasoning to your kitchen’s salt tolerance. No fuss, just real results, good smells, and a solid crunch.
Ingredients
About the ingredients
Yogurt is an excellent stand-in for buttermilk—same acidity level, better thumbprint clinging without added liquid bulk. Polenta brings a gritty crunch opposed to fine cornmeal’s powdery coat; self-rising flour makes their liftoff crispier. Smoked paprika introduces a subtle woodsmoke flavor in place of straightforward paprika; cumin adds earthiness replacing onion powder’s sharpness. Italian seasoning remains for herbaceous depth. Peanut oil tolerates high heat without burning as fast as vegetable oils, ideal if your stove’s hot spots are tricky. Salt and pepper foundational, adjust based on personal preference or dietary needs. If peanut allergies are a concern, sunflower or canola oil work fine but adjust heat to avoid burning. The corn ears should be fresh, husked, preferably shucked right before use for moisture balance. Too wet? Pat dry after yogurt soak.
Method
Technique Tips
First task is soaking corn in yogurt to tenderize and help batter stick. Lay the zipped bag in a baking dish to avoid yogurt drips on counter. Flip after 20 minutes, wait another 15. Meanwhile, seasoning mixture must be whisked for blend homogeneity. Heating oil demands patience; too hot and coating chars quickly, too cool and it gums up oil, absorbing excess. Test oil temperature by dropping a pinch of mix—if it bubbles aggressively but doesn’t blacken in seconds, you’re good. When dredging corn, roll thoroughly but don’t smash; coating thickness determines crunch. Use tongs to lower ears gently to avoid oil splash injuries and coating loss. Fry time varies; look for crisp, deep golden exterior and sound of steady sizzling, not bubbling frenzy. Flip carefully, keep a close eye on oil temperature, reduce heat if smoking. Remove corn once both sides browned evenly, drain on towels for oil removal; frying in batches keeps oil temp steady. Post-fry seasoning is optional but recommended for punch. Practice watching cues more than timers; lighting, stove quirks, oil brands vary. Clean oil post-cook by straining to reuse once cooled.
Chef's Notes
- 💡 Yogurt for tenderizing corn. Buttermilk is great too. Just check your fridge. Acid is key. Let corn soak for at least 35 mins. Enough time for coating to stick.
- 💡 Oil temp matters. Too cool, corn soaks fat. Too hot, charring happens fast. Test oil with a pinch of flour mix. If it bubbles up nicely, you’re set.
- 💡 Pat corn dry post-soak. The yogurt helps; don’t skip this. Moisture means soggy coating. Avoid landing corn into fryer all wet or it alters crunch.
- 💡 Tongs, a must. Avoid splashes and burning. Handling corn carefully makes a difference. Dropping corn gently lowers chance of hot oil burns.
- 💡 After frying, drain right away on paper towels. Oil removal prevents sogginess. Serve hot; crunch fades as they cool. Adjust salt while hot for better flavor.
Kitchen Wisdom
How long to soak corn?
20 mins one side, then flip for 15. Adjust based on texture. Explore yogurt alternatives like buttermilk.
Can I use other oils for frying?
Yes, canola works. Sunflower too. Just manage heat carefully. Not all oils handle high temps well.
Coating slipping off?
Check yogurt’s acidity. Corn too wet? Pat down. Dry corn ensures better adherence. Temperature also plays a role.
Storing leftovers?
Refrigerate in airtight. But expect some texture loss. Reheat in air fryer or oven if you want crunch back.
