The sun is out and everyone’s gathering for meals with family and friends, sometimes outdoors for a barbecue, as summertime dishes re-emerge on our plates. None more beloved than crispy, bright and juicy corn on the cob, an ideal accompaniment for any meat banquet.
Culinary enthusiasts, as well as those lesser experienced, see the cooking process for this BBQ delight as relatively straightforward and hassle-free, yet ensuring perfection is too often overlooked. Many believe the easiest preparation method involves microwaving, whilst the conventional approach remains boiling. However, timing remains the most crucial element in guaranteeing the most delicious corn, reports The Mirror.
Bob Bennett, head chef at Zingerman’s Roadhouse – a Michigan-based barbecue establishment – has revealed he prefers abandoning boiling altogether.
It emerges that frying and ‘smoking’ your corn on the cob creates an even sweeter taste.
Speaking to Chowhound, he explained: “My personal preference is to soak the corn in the husk in water and then grill over wood.
“It just builds such flavour from the fire and the cooking of the husks adds a scent that really adds to the corn experience.”
Fried corn on the cob isn’t just incredibly flavoursome, but proves simpler to prepare as it cooks rapidly, whilst delivering truly outstanding texture.
How to cook fried corn on the cob
Ingredients
- 4 ears of corn, shucked
- 1 cup unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoons chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- Vegetable oil, for frying
Method
- Carefully cut each corn cob into four sections about 1-1 ½-inch thick.
- Melt the butter in a saucepan over medium heat.
- Add the garlic, reduce the heat to medium-low, and leave on the heat for 3-5 minutes or until the garlic is softened and fragrant and the butter turns golden yellow.
- Transfer the butter to a bowl to prevent it from browning or burning.
- Stir in the parsley, chili powder, salt, pepper, onion powder, garlic powder, paprika, oregano, and lemon juice. Set aside.
- Add enough oil to a deep, heavy frying pan to completely submerge the corn. The amount of oil will vary depending on the pan selected. Heat to 350°F.
- Pat the corn dry with paper towels, then use tongs to transfer them to the hot oil. Fry for 5 minutes, flipping halfway through for even cooking/browning. Fry in two batches if your pan isn’t large enough.
- Transfer to a paper towel-lined plate to drain excess oil.
- Add about half of the butter mixture to a large heat-safe bowl along with the corn. Toss to coat the corn evenly.
- Plate and serve with extra butter on the side.
The recipe comes from food experts at The Wicked Noodle. For more information, visit their official website.
