Wingstop Fried Corn is a tasty treat that’s simple to love! It’s made with sweet corn, crispy seasoning, and a sprinkle of cheese that makes each bite so yummy.
Every time I have it, I’m reminded how fun it is to eat corn in a new way. I like to enjoy it as a side with wings or just snack on it while watching TV. You won’t be able to resist sharing, but good luck with that! 😄
Ingredients & Substitutions
Corn: Fresh corn on the cob is best for this recipe. If it’s not corn season, use frozen corn. Just thaw and drain it well before soaking.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle. This will give you a nice tangy flavor!
Flour and Cornmeal: All-purpose flour gives a great base, but you can substitute whole wheat flour for a healthier option. For the cornmeal, use fine cornmeal for a crispier coating. You can also replace with crushed cornflakes for a different texture!
Spices: Adjust the cayenne pepper based on your spice preference. You can skip it entirely for a milder flavor or add more if you love heat. Instead of garlic powder, fresh minced garlic can add an additional layer of flavor!
How Do I Ensure My Corn is Fried Perfectly Golden Brown?
Frying corn can be tricky, but here are some tips to help you get it just right.
- Ensure your oil is at the correct temperature (350°F/175°C). Use a thermometer for accuracy.
- Fry one ear of corn at a time. This keeps the oil hot and helps achieve that crispy texture.
- Don’t overcrowd the pot. Too much corn at once can lower the oil temperature, leading to soggy corn.
- Check for doneness after 5 minutes but be ready to fry a bit longer if needed. Look for that pretty golden brown color!
Lastly, remember to drain the corn on paper towels right after frying. This step helps remove excess oil, keeping your fried corn crispy.
How to Make Wingstop Fried Corn
Ingredients You’ll Need:
For the Fried Corn:
- 4 ears of corn, husked
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for spice)
- Salt and pepper to taste
- Oil for frying
- Fresh cilantro (optional)
- Lime wedges (optional)
For Garnishing:
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and at least 30 minutes for soaking the corn in buttermilk, plus about 10-15 minutes for cooking. In total, you’ll spend around 50 minutes to enjoy this crowd-pleaser!
Step-by-Step Instructions:
1. Soak the Corn:
Start by husking the corn and placing the ears in a bowl. Pour the buttermilk over the corn, ensuring it’s well-coated. Let it soak for at least 30 minutes. This step helps make the corn tender and adds fantastic flavor!
2. Prepare the Coating:
While your corn is soaking, take a mixing bowl and combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), and a sprinkle of salt and pepper. Mix everything together well, so all the spices are evenly distributed.
3. Heat the Oil:
In a deep fryer or a large pot, heat oil to 350°F (175°C). You’ll need enough oil for deep frying, generally about 2-3 inches deep in the pot.
4. Coat the Corn:
Once the corn has soaked, remove it from the buttermilk, letting any excess drip off. Roll each ear of corn in the flour and cornmeal mixture, making sure each piece gets a good coating. This will give it that delicious crunch!
5. Fry the Corn:
Carefully lower the coated corn into the hot oil. Fry for about 5-7 minutes, or until the corn turns golden brown and crispy. Keep an eye on it to ensure it doesn’t burn!
6. Drain and Garnish:
Once cooked, remove the corn from the oil using tongs, and let it drain on paper towels to remove any excess oil. If you’d like, sprinkle some fresh cilantro on top for a pop of color and flavor, and serve with lime wedges for that extra zing.
Enjoy your delicious Wingstop-style Fried Corn! It’s great as a snack or side dish, and you’ll love the delightful crunch!
Can I Use Frozen Corn Instead of Fresh?
Yes, you can use frozen corn, but you’ll want to make sure it’s completely thawed and drained before soaking in buttermilk. This will help prevent excess moisture during frying, which can lead to sogginess. Pat the thawed corn dry with paper towels to ensure a crispy result!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing 1 cup of milk (whole or 2%) with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll have a great stand-in for buttermilk!
How to Store Leftover Fried Corn?
To store leftovers, allow the fried corn to cool to room temperature, then place it in an airtight container. It can be stored in the fridge for up to 2 days. For the best texture when reheating, consider using the oven to regain some of the crispiness. Just heat them at 350°F (175°C) for about 10 minutes.
Can I Make This Recipe Spicier?
Absolutely! If you want to kick up the heat, consider adding more cayenne pepper or even some chopped jalapeños to the flour mixture. You could also serve with a spicy dipping sauce for an extra layer of flavor!
