Fried Corn Cajun Style (Print Version)
# Ingredients:
→ Corn
01 -
4 ears of corn, sliced into chunks about 1 to 1.5 inches wide
02 -
Frying oil (like vegetable oil)
→ Butter Mix
03 -
1/2 cup of melted butter (unsalted)
04 -
1 tablespoon of fresh parsley, chopped up small
05 -
2 teaspoons of garlic, minced
06 -
2 teaspoons of cajun spice blend
07 -
1/4 teaspoon of salt (taste and tweak if needed)
08 -
1/4 teaspoon ground black pepper
09 -
1/2 teaspoon of onion powder
10 -
1/2 teaspoon of dried basil leaves
11 -
1 teaspoon of paprika
12 -
1 tablespoon of fresh lemon juice (optional)
→ Extras for Eating (Optional)
13 -
Parmesan cheese, grated
14 -
Ranch dipping sauce
# Instructions:
01 -
Grab a medium bowl and mix together the melted butter, parsley, garlic, cajun seasoning, salt, pepper, onion powder, basil, paprika, and optional lemon juice. Stir until smooth and set aside for now.
02 -
Carefully slice each piece of corn into sections about 1 to 1.5 inches long. Be cautious since it can get slippery.
03 -
Fill a deep pan or pot with frying oil, enough for full submersion. Heat it up to 350°F. No thermometer? Drop in a breadcrumb to test—it should sizzle and brown in about a minute.
04 -
In small batches, lower the corn cuts into the bubbling oil (don’t jam them in too close together). Let one side turn golden brown before flipping, frying each side to crispy perfection.
05 -
Scoop out the fried corn with a slotted spoon and let any extra oil soak off onto paper towels.
06 -
Throw the drained corn into a big bowl and pour the butter mixture over it. Toss gently so all pieces are fully covered in buttery goodness.
07 -
Spread the hot corn on a platter and serve right away. Want extra flair? Include ranch and some parmesan for dipping or topping.
# Notes:
01 -
This take on Wingstop’s cajun corn is loaded with flavor and the perfect balance of crispy and buttery.
02 -
Different cajun spice blends can have varying saltiness, so start with less and add more once coated if needed.
03 -
To keep it tasting its best, serve while the corn is piping hot and freshly seasoned.