Description
Wingstop Cajun Fried Corn is a crispy, flavorful snack made by coating fresh corn rounds in a spiced cornmeal and flour mixture, then deep-frying them to golden perfection. Infused with Cajun seasonings and optional melted butter, this dish offers a deliciously crunchy treat with a hint of smoky spice, perfect as a side dish or appetizer.
Ingredients
Scale
Corn and Coating
- 4 ears of corn, cut into 1-2 inch rounds
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Frying and Finishing
- Vegetable oil, for frying (enough to fill skillet about 2 inches deep)
- 2 tablespoons melted butter (optional)
Instructions
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature for frying.
- Prepare the coating mix: In a large bowl, thoroughly combine the all-purpose flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper. This mixture will give the corn its flavorful crust.
- Dry the corn rounds: Use paper towels to pat the cut corn rounds dry, removing excess moisture to help the coating stick properly.
- Coat the corn rounds: Dredge each corn round in the flour and cornmeal mixture, ensuring it is fully covered. Shake off any excess to prevent clumps of coating during frying.
- Fry the corn: Carefully add the coated corn rounds to the hot oil in batches, avoiding overcrowding. Fry for 3 to 5 minutes or until the coating is golden brown and crispy, turning occasionally for even cooking.
- Drain the fried corn: Use a slotted spoon to remove the corn from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Optional finishing touch: Toss the hot fried corn rounds in melted butter and sprinkle extra Cajun seasoning for enhanced flavor and richness.
- Serve and enjoy: Serve the crispy Cajun fried corn hot as a delicious appetizer or side dish.
Notes
- Ensure the oil temperature is steady at 350°F to achieve the perfect crispy texture without burning.
- Patting the corn dry is essential to help the coating adhere and avoid soggy crust.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Use a deep fryer thermometer to monitor oil temperature accurately.
- For a lighter version, you can bake the coated corn rounds, but the texture will be less crispy.
