Fried Corn Wingstop Style (Print Version)
# Ingredients:
→ Corn
01 -
4 ears of corn, chopped into chunks around 1 to 1.5 inches long
02 -
Vegetable oil for deep frying
→ Seasoned Butter
03 -
1/2 cup melted unsalted butter
04 -
1 tablespoon parsley, finely chopped
05 -
2 teaspoons garlic, finely minced
06 -
2 teaspoons Cajun spice mix
07 -
1/4 teaspoon salt (adjust based on your preference)
08 -
1/4 teaspoon ground black pepper
09 -
1/2 teaspoon dried onion powder
10 -
1/2 teaspoon crushed dried basil leaves
11 -
1 teaspoon smokey paprika
12 -
1 tablespoon lemon juice (can skip if preferred)
→ Optional Toppings
13 -
Ranch dressing for dipping
14 -
Freshly grated parmesan cheese
# Instructions:
01 -
In a mixing bowl, stir together the melted butter, parsley, garlic, Cajun spices, salt, pepper, onion powder, basil, paprika, and optional lemon juice until the mixture is smooth. Set it aside for later.
02 -
Take each cob and carefully slice it into 4 chunky pieces, each about 1 to 1.5 inches wide.
03 -
Add oil to a deep pan or pot, making sure there's enough for deep frying. Heat it to 350°F. If you're unsure, drop in some bread to check—bubbles and a golden color in 60 seconds means it's ready.
04 -
Fry the corn chunks in batches so you don't crowd the pan. Fry one side until it turns golden and then keep flipping until all sides are crisp and lightly browned.
05 -
Use a slotted spoon to lift the corn out of the oil, then set the pieces on paper towels to soak away extra oil.
06 -
While the corn is hot, transfer it into a big bowl. Drizzle the butter spice mix over the top and carefully toss everything until it's well coated.
07 -
Put the corn on a serving tray and eat it right away while it's warm. For extra flavor, have ranch dressing and parmesan cheese as tasty toppings!
# Notes:
01 -
This take on Wingstop-inspired Cajun Fried Corn turns a simple snack into a flavor-packed dish that's crunchy and buttery!
02 -
Different Cajun spice brands can have varying salt intensities. Start with less salt and add extra after mixing if needed.
03 -
It's best to serve the corn hot and freshly coated for maximum flavor and crispiness.