Crispy Wingstop Cajun Fried Corn is a tasty side dish that’s packed with flavor! Fresh corn is coated in spicy Cajun seasoning and fried to perfection, making it crunchy and delicious.
This dish makes any meal feel special. I love serving it beside grilled chicken or just enjoying it as a snack while watching a movie. Who can resist that crispy goodness? 🍿
Key Ingredients & Substitutions
Corn: Fresh corn on the cob is ideal for this recipe since it brings sweetness and crunch. If fresh corn isn’t available, you can use frozen corn. Just ensure it’s thawed before using.
Buttermilk: Buttermilk adds tanginess and moisture. If you don’t have it, replace it with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to sour.
Flour and Cornmeal: The combination creates a crispy coating. You can substitute whole wheat flour or gluten-free flour blend if needed. For a more intense crunch, use more cornmeal and less flour.
Cajun Seasoning: This blend of spices gives the dish its kick. If you can’t find Cajun seasoning, make your own with a mix of paprika, onion powder, garlic powder, and dried herbs. Adjust it to your taste!
How Do I Properly Fry for Crispy Texture?
Achieving the perfect crispy texture requires attention during frying. Here’s how to make it work:
- Start with hot oil. Use a thermometer to ensure it’s around 350°F (175°C). This is key for crispiness.
- Do not overcrowd the pan. Fry in small batches to keep the temperature consistent.
- Let the fried corn rest on paper towels. This helps absorb extra oil and keep them crispy.
- Season while hot. Sprinkling salt or seasoning immediately after frying helps it stick better.
Frying can be tricky, so don’t rush the process, and keep a close eye on your corn for that perfect golden-brown finish!
How to Make Crispy Wingstop Cajun Fried Corn
Ingredients You’ll Need:
For the Corn:
- 6 ears of corn, husked and cut into halves or thirds
- 1 cup buttermilk
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For Frying:
- Oil for frying (vegetable or canola)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an additional 30 minutes to an hour for soaking the corn in buttermilk. You’ll also need about 15 minutes to fry the corn. In total, you’ll spend around 55 minutes to 1 hour and 25 minutes enjoying this delightful dish!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by husking the corn. Make sure to remove the silk and any husk leaves. Once the corn is ready, cut it into halves or thirds based on how big the ears are. This makes them easier to handle for frying!
2. Soak in Buttermilk:
Place the corn pieces into a large bowl and pour the buttermilk over them until they are completely covered. Let them soak for at least 30 minutes to 1 hour. This soaking step makes the corn tender and flavorful.
3. Mix Dry Ingredients:
While the corn is soaking, grab another bowl. In this bowl, mix together the all-purpose flour, cornmeal, Cajun seasoning, garlic powder, paprika, cayenne pepper (if you want that extra kick), and a pinch of salt and pepper. Stir everything well until combined.
4. Heat Oil:
In a large skillet or deep fryer, pour enough oil to create a good layer, about 2 inches deep. Heat the oil to 350°F (175°C) over medium-high heat. This temperature is perfect for making the corn crispy!
5. Coat the Corn:
Once the corn has soaked, take each piece out of the buttermilk and let the excess drip off. Then, dredge the corn in the flour mixture, making sure each piece is well-coated. Shake off any extra mixture. You want a nice, even coating to achieve that crispy texture.
6. Fry the Corn:
Carefully add the coated corn pieces to the hot oil. Do this in batches – don’t overcrowd the pan. Fry the corn for about 4-6 minutes, or until they look golden brown and crispy. Use a slotted spoon to keep an eye on the color!
7. Drain and Season:
When the corn is done frying, use the slotted spoon to remove them from the oil. Place the fried corn on a plate lined with paper towels to soak up any excess oil. While they are still warm, sprinkle with additional Cajun seasoning and salt to make them extra tasty!
8. Serve:
Enjoy your crispy Cajun fried corn warm! This makes for a fantastic side dish or a snack that everyone will love. Dig in!
Can I Use Frozen Corn for This Recipe?
Yes, you can use frozen corn! Just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before soaking it in buttermilk. This helps achieve a crispy texture when frying.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes until it thickens slightly. This will help give the corn the same tenderizing effect!
How to Store Leftovers?
Store any leftover Cajun fried corn in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.
Can I Adjust the Spice Level?
Absolutely! If you prefer less heat, simply reduce or omit the cayenne pepper and Cajun seasoning. For added flavor without the spice, consider adding more garlic powder or paprika. Adjust to your taste!
