Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, deep fried corn on the cobb. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Deep fried corn on the cobb is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Deep fried corn on the cobb is something which I have loved my whole life. They are fine and they look wonderful.
Each are different than the next, but all worth trying. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne. Our basic method for cooking corn on the cob will make this summer recipe become your next go-to side dish.
To get started with this recipe, we have to first prepare a few components. You can have deep fried corn on the cobb using 3 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Deep fried corn on the cobb:
- Get 16 small corn on the cobb
- Get 1/3 cup rub batch, 88, see my recipe
- Take 1 vegetable oil to deep fry
A modern deep-fryer and common sense eliminate most of the muss and fuss around deep frying. Nice served with a lime wedge. Using sturdy kitchen tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate. Make Batter With Cornmeal,Buttermilk, and Eggs ( set aside).
Steps to make Deep fried corn on the cobb:
- Take the corn look it over heat oil to 370° Fahrenheit
- Fry in batches when the batch is done add to paper towels to absorb excessive oil add batch 88 to the corn while hot to let stick - - https://cookpad.com/us/recipes/363543-rub-batch88
View top rated Deep fried corn on the cob recipes with ratings and reviews. Place frozen corn in deep fryer basket and slowly lower into. Slit the peppers at the lower end and remove the seeds and pulp, leaving the stem on.. The first time I tried to grill corn on the cob, I placed shucked corn directly on the grill. The husks protect the corn on the cob from getting dried out and the corn essentially steams in its own moisture while getting infused with smoky flavor from.
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