Corn Fried Corncobs
This recipe let’s you get a fair food experience all summer long. It’s kind of similar to a corndog but with a corncob instead of a hot dog! When I first had the idea of making corn fried corn cobs, I considered doing it mainly because it was something new and different. I was pleasantly surprised how good they were to eat. The corn was cooked perfectly and the cornbread cover was a fantastic complement.
This recipe requires this cornbread recipe for the batter. Then the ingredients are very simple.
- Cornbread batter
- Corncobs
- skewers
- 4 cups vegetable oil
- Wash, husk and skewer the corncobs
- Dip in cornbread batter
- Fry in hot oil.
Preparing the corn:
Wash it off fresh corn cobs and cut them in half before husking. Skewer and sprinkle on a dry rub or seasoning if desired.
Cooking the Corncobs
When we made our first batch, we had all sorts of problems keeping the cornbread on the corn. It would bubble off, or flake off while it was cooking. Eventually, we figured out that the best way to make it work is to dip the corn in the bread batter and then let the excess batter drip off. The recipe worked great once the batter was only a thin coat on the corn.
Once covered and the excess batter has dropped off, you can fry them. Medium heat on a stove worked out great. Fry until the cornbread coating is golden brown.
The dipping sauce was very simple. We took some sour cream and added sriracha to taste.
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