Copycat State Fair Fried Corn on the Cob Recipe
Copycat State Fair Fried Corn on the Cob Recipe: Step right up, folks! The annual state fair season is upon us, and with it comes a multitude of mouth-watering treats. But if you’re tired of the same old deep-fried fare, I have a recipe that will make your taste buds sing and your heart sing with nostalgia. Imagine sinking your teeth into crispy, golden corn on the cob, just like the ones you remember from your childhood state fair visits. But here’s the twist – this recipe can be made right in the comfort of your own home. No need to wait in long lines or shell out a small fortune. In this post, I will share with you my secret for the most delicious homemade state fair fried corn on the cob. Get ready to impress your family and friends with this irresistible dish, and let’s get cooking!
This Deep Fried Corn on the Cob has summer fun written all over it. Whether you’re planning a fun family reunion or a fair themed party everyone will go crazy for this delicious side dish! Slice up the watermelon put some burgers on the grill and enjoy a juicy ear of corn….deep fried that is.
How to Make State Fair Fried Corn on the Cob
When going to the fair it’s all about the food for me. Fried food that is. This amazing corn on the cob brings me back to my trips to the state fair. Now I can have my favorite treat whenever I want and you can too!
FRIED SUMMER CORN ON THE COB INGREDIENTS LIST-full printable recipe below in recipe card
- 2 (8.5 ounce) boxes corn muffin mix
- 2 large eggs
- 1 1/3 cups milk
- 12 ears of corn
- ½ cup cornstarch
- Peanut Oil (3-inches)
- 5-inch bamboo lollipop or caramel apple sticks
EASY SOUTHERN FRIED CORN RECIPE INSTRUCTIONS
- Line a baking pan with parchment paper.
- Line a wire cooling rack with paper towels.
- Pour oil into a shallow pan (3-inches or oil), insert a thermometer.
- Turn heat on high until the oil reaches 360 to 370°.
- While the oil is heating make the batter.
- Clean the corn of the husk and silk.
- Skewer corn with lollipop sticks.
- Pour cornstarch on a plate, dip corn, hold over the sink and pat off any extra cornstarch, place on prepared baking sheet.
- When oil is heated, dip or spoon cornmeal mixture over prepared corn, tap off any extra batter and place in the hot oil.
- Once the corn is in the hot oil leave it alone, don’t turn it until that side is done, otherwise the batter will float off.
- TIP: Only fry one ear of corn at a time. This will help keep the temperature level.
- Drain on the prepared wire rack.
- Serve plain with a little butter or with the aioli sauce!
- For a little kick add a sprinkle of the lime zest and chopped cilantro.
- Store leftover corn flat, in a container without a lid in the refrigerator.
- REHEAT LEFTOVER FRIED CORN: Preheat oven to 375°. Line a cookie sheet with parchment paper.
- Place corn on prepared cookie sheet and bake 20 minutes.
FANCY IT UP! Add a drizzle of Cilantro Lime Aioli Sauce!
Fresh corn on the cob is amazing on its own. Take them up a notch and deep fry them for a whole different flavor and experience. Add homemade aioli sauce for even more flavor!
HOW TO MAKE CILANTRO LIME AIOLI SAUCE
CILANTRO LIME AILOI SAUCE INGREDIENTS LIST-full printable recipe below in recipe card
- 2 cloves of garlic
- 1 large egg yolk
- 2 teaspoons fresh lime juice
- 3 tablespoons cilantro
- ¾ teaspoon lime zest
- ½ teaspoon Dijon mustard
- pinch of salt
- ¼ cup olive oil
- 3 tablespoons vegetable oil
CILANTRO LIME SAUCE INSTRUCTIONS
- To a processor, emerson blender cup or bowl; blend together the garlic, egg yolk, lime juice, cilantro, lime zest, mustard and salt.
- Mix together the oils, slowly pour into container in a thin stream, pulse, blend or whisk until all the oil is combined.
- Place into a jar or container with a lid, store in the refrigerator until ready to use.
The Best Oil for Deep Frying
High smoke point is one of the main reasons peanut oil is preferred as frying oil. Off-flavor and odor development is quite low during frying with peanut oil. Due to its relatively higher saturated fatty acid content, peanut oil is more stable than many other regular vegetable oils, such as regular soybean oil. FRYING TIP: ONLY FRY ONE EAR OF CORN AT A TIME. THIS WILL HELP KEEP THE TEMPERATURE LEVEL.
How to Reheat Cold Fried Corn on the Cob
Preheat oven to 375°. Line a cookie sheet with parchment paper. Place corn on prepared cookie sheet and bake 20 minutes.
HOW TO MAKE AIR FRYER CORN ON THE COB
Prepare the corn the same as you would if you were to fry it in oil (clean and coat in batter). TIP: PULL BACK ON THE AMOUNT OF MILK THAT’S ADDED TO THE BATTER. Start with 1 cup, (if needed) work towards the full amount. The batter should be thicker then when frying in oil. The last thing you want are puddles of batter in the bottom of your air fryer basket. Place corn in the air fryer basket. Spray with non stick cooking spray (you can use butter flavored). Cook at 380° for 13-15 minutes or until golden brown.
MORE FLAVOR OPTIONS FOR FRIED CORN
These items can either be added to the cornmeal batter or sprinkled on top of the hot corn. Pour items in spice jars, place on a table next to the corn so your guests can customize their ear of corn.
- CAJUN SEASONING
- CHILI POWDER
- ONION POWDER
- GARLIC POWDER
- BLACK PEPPER
- TAJIN
Perfect with Burgers
Another Great State Fair Recipe
MORE SUMMERTIME RECIPES USING FRESH CORN ON THE COB
LATEST POSTS
In conclusion, this article has provided you with the step-by-step instructions, tips, and variations to create your own mouth-watering version of this classic fair food. So go ahead, give it a try and let us know how your homemade state fair fried corn on the cob turns out. Good luck and happy frying! Remember, as the old fair saying goes, “Everything is better when it’s fried.” Until next time, happy creating!💗Sheryl
Fried Corn on the Cob
Ingredients
For the Cilantro Lime Aioli Sauce:
- 2 cloves of garlic
- 1 large egg yolk
- 2 teaspoons fresh lime juice
- 3 tablespoons cilantro
- ¾ teaspoon lime zest
- ½ teaspoon Dijon mustard
- pinch of salt
- ¼ cup olive oil
- 3 tablespoons vegetable oil
For the Corn Batter:
- 2 (8.5 ounce) boxes corn muffin mix
- 2 large eggs
- 1 1/3 cups milk
For the Corn:
- 12 ears of corn
- ½ cup cornstarch
- Peanut Oil (3-inches)
- 5-inch bamboo lollipop or caramel apple sticks
Instructions
For the Cilantro Lime Aioli Sauce:
- To a processor, emerson blender cup or bowl; blend together the garlic, egg yolk, lime juice, cilantro, lime zest, mustard and salt.
- Mix together the oils, slowly pour into container in a thin stream, pulse, blend or whisk until all the oil is combined.
- Place into a jar or container with a lid, store in the refrigerator until ready to use.
For the Corn Batter:
- In a medium bowl, whisk together the the muffin mix, eggs and milk.
NOTE: The batter will be a lot thinner then if you were making batter for cornbread.
For the Corn:
- Line a baking pan with parchment paper.
- Line a wire cooling rack with paper towels.
- Pour oil into a shallow pan (3-inches or oil), insert a thermometer.
- Turn heat on high until the oil reaches 360 to 370°.
- While the oil is heating make the batter
- Clean the corn of the husk and silk.
- Skewer corn with lollipop sticks.
- Pour cornstarch on a plate, dip corn, hold over the sink and pat off any extra cornstarch, place on prepared baking sheet.
- When oil is heated, dip or spoon batter over prepared corn, tap off any extra batter and place in the hot oil
TIP: Only fry one ear of corn at a time. This will help keep the temperature level.
- Once the corn is in the hot oil leave it alone, don't turn it until that side is done, otherwise the batter will float off.
- Drain on the prepared wire rack.
- Serve plain or with the aioli sauce!
- For a little kick add a sprinkle of the lime zest and chopped cilantro.
- Store leftover corn flat, in a container without a lid in the refrigerator.
How to Reheat:
- Preheat oven to 375°. Line a cookie sheet with parchment paper. Place corn on prepared cookie sheet and bake 20 minutes.
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THANKS FOR VISITING♥
This looks so good so I am going to try it
Thx for the recipe!
You’re Welcome Brenda! ♥