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As summer rolls in, so do the vibrant colors and flavors of the season. One dish that embodies this spirit perfectly is fried corn on the cob. This delicious treat has become a favorite among food enthusiasts, picnic-goers, and barbecue lovers alike. The combination of juicy, sweet corn, crispy coating, and savory spices creates a flavor explosion that tantalizes the taste buds and evokes memories of summer days spent outdoors.

Fried Corn on the Cob

Get ready to savor summer with this irresistible Fried Corn on the Cob Delight! Perfectly crispy on the outside and sweet on the inside, this dish combines fresh corn, a tangy buttermilk soak, and a flavorful coating for a delicious treat that’s ideal for barbecues, picnics, or a fun snack. Discover how to create this mouthwatering experience, complete with flavor variations and serving suggestions. Your taste buds will thank you! #FriedCorn #SummerEats #DeliciousTreats # BBQFavorites #ComfortFood
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Ingredients
  

4 ears of fresh corn, husked

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

Oil for frying (vegetable or canola)

Fresh herbs for garnish (like cilantro or parsley)

Lime wedges for serving

Instructions
 

Prep the Corn: After husking the corn, break each ear in half to create manageable pieces.

    Soak: In a large bowl, submerge the corn pieces in buttermilk. Let them soak for 30 minutes to tenderize and infuse flavor.

      Make the Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.

        Coat the Corn: Remove each corn piece from the buttermilk, allowing excess liquid to drip off. Dredge the corn in the flour mixture, ensuring it's evenly coated.

          Heat the Oil: In a large, deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until shimmering (about 350°F/175°C).

            Fry the Corn: Carefully add the coated corn pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.

              Drain: Use a slotted spoon to remove the corn from the oil and drain on paper towels to absorb excess oil.

                Serve: Arrange the fried corn on a serving platter, garnish with fresh herbs, and serve with lime wedges on the side for a zesty kick.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4 pieces (2 ears cut in half)