Corn On the Cob-Deep Fried 3 versions

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Serves: as many as you want to make
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any medium ears or corn, gleaned, and dried
vegetable oil for frying
salt and pepper
lime wedges
4 large corn on the cob, fresh, gleaned and dry
1/2 c buttermilk
2 large eggs
1/2 c cornmeal
1/2 c all purpose flour
3/4 tsp baking powder
1/2 tsp each salt and pepper
3/4 c cornmeal
1/3 c all purpose flour
1/2 c grated parmasan cheese
3/4 tsp garlic powder
3/4 c heavy cream
2 Tbsp coconut oil
1 large egg, beaten
12 medium ears of corn fresh or thawed in 1/2 size
panko bread crumbs, plain or cheese flavored
garnish each with 1/2 tablespoon butter - 1 tablespoon margarine- a little cotija cheese(like feta)- lime wedge, cayenne pepper

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
These recipes are from various Restaurants and County Fairs from Peru to California. They all sound very interesting and different. I have only tried the first recipe from Peru that is from Ponchito's Taqueria (he got the recipe in Peru) now uses it in his restaurant. Enjoy and try them all!
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Ponchito's # 1:
Heat oil in deep fryer or kettle to 375^.
Dip fresh ears of corn into hot oil for 3 minutes.
It comes out slightly golden brown and caramelized.
Serve with salt and pepper and a lime wedge.
Clark's # 2:
Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside.
Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside.
In another bowl, mix together remaining dry ingredients and spread out in a shallow pan.
Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
County Fair # 3.
Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag.
Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.

1-5 of 18 comments

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user Sandy Mika mikasldy - Jul 14, 2012
I'm gonna have to try #2 & #3 8]
user Jane McMillan-Whittaker janenov46 - Jul 14, 2012
Savin and printing. Thanks for such a different spin on an old favorite.
user Pat Duran kitchenchatter - Jul 14, 2012
Thank you Sandy.
Gee Jane are you there for good or just visiting Fla. Thanks for checking out my recipes.
user Bob Wakeman Bigcatfish - Jul 14, 2012
I am going to try number 2 and 3 this week. They sound so good. And I like corn on the cob any way you can think of...Great recipes PAT.

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