Copycat recipe
Copycat Cajun Fried Corn
Cajun fried corn is the side most people walk past, and it does something no other side on the menu does — the sweetness of the corn cuts through a large order of fried chicken in a way more fried potato cannot.
It is also the easiest of these recipes to get right, because corn is forgiving and the seasoning does most of the work.
Ingredients
Everything you need
- 4 ears Corn on the cobCut into halves or thirds
- 1.5 litres Neutral oil for frying
- 3 tbsp Melted butter
- 2 tsp Paprika
- 1 tsp Granulated garlic
- 1 tsp Granulated onion
- 1 tsp Dried oregano
- ½ tsp Dried thyme
- ¾ tsp CayenneAdjust to taste — this carries the heat
- 1½ tsp Fine sea salt
- ½ tsp Coarse black pepper
Method
1. Combine all the dry seasonings in a
Combine all the dry seasonings in a bowl and set aside. This is a straightforward Cajun blend and it is worth making double — it keeps for months and works on chicken, fries and potatoes.
2. Cut the corn cobs into halves or
Cut the corn cobs into halves or thirds. Shorter pieces are easier to fry evenly and considerably easier to eat.
3. Dry the corn thoroughly with kitchen paper
Dry the corn thoroughly with kitchen paper. Wet corn in hot oil spits aggressively — this is the step to be careful about.
4. Fry at 180°C for eight to ten
Fry at 180°C for eight to ten minutes until the kernels are golden in places and blistered. The corn is already edible raw, so you are looking for colour and texture rather than cooking it through.
5. Drain
Drain, brush generously with melted butter, then toss or sprinkle with the seasoning while still hot.
6. Serve immediately with napkins
Serve immediately with napkins. This is a messy side and there is no way around that.
Notes & troubleshooting
- Dry the corn properlyMore than any other recipe here, this one punishes wet ingredients. Corn holds water between the kernels and it will spit when it hits the oil. Pat it dry, then leave it a few minutes and pat it again.
- Boil first if your corn is not freshOlder or frozen corn benefits from three minutes in boiling water before frying, then a thorough dry. Fresh corn in season does not need it.
- Make the seasoning in bulkThis blend is the same family as the Louisiana Rub and it works on almost anything fried. Making four times the quantity costs nothing extra in effort and it keeps for months in a sealed jar.
Questions
Can I grill it instead of frying?
Yes. Grill until charred in places, then butter and season the same way. Different but genuinely good, and considerably less mess.
How spicy is it?
Moderate at three-quarters of a teaspoon of cayenne. Halve it for a mild version or double it if your table eats spicy food.
Does the seasoning work on anything else?
Yes — it is essentially the Louisiana Rub profile and works on wings, fries, potatoes and roast chicken.
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