Fried Corn on the Cob

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Yes, you can deep-fry corn ! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.

Featured in the July/August 2002 issue.

Yield: 4–6 Time: 15 minutes

• Vegetable oil
• 8 ears fresh corn, shucked
• Kosher salt

Instructions

1. Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
2. Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.