corn on the cob-deep fried 3 versions

Name: Corn On the Cob-Deep Fried 3 versions
Prep time: 5 min
Cook time: 5 min
Ingredients: ## PONCHITO'S TAQUERIA : # 1; any medium ears or corn, gleaned, and dried; - vegetable oil for frying; - salt and pepper; - lime wedges; ## CLARK'S OUTPOST RESTAURANT: # 2; 4 large corn on the cob, fresh, gleaned and dry; 1/2 cup(s) buttermilk; 2 large eggs; 1/2 cup(s) cornmeal; 1/2 cup(s) all purpose flour; 3/4 teaspoon(s) baking powder; 1/2 teaspoon(s) each salt and pepper; ## COUNTY FAIR : # 3; 3/4 cup(s) cornmeal; 1/3 cup(s) all purpose flour; 1/2 cup(s) grated parmasan cheese; 3/4 teaspoon(s) garlic powder; 3/4 cup(s) heavy cream; 2 tablespoon(s) 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

(1 RATING)

258 Pinches 5 Photos

Pat Duran

Las Vegas, NV

Updated on Jul 14, 2012

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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prep time 5 Min

cook time 5 Min

method ---

yield as many as you want to make

Ingredients

PONCHITO'S TAQUERIA : # 1
any medium ears or corn, gleaned, and dried
- vegetable oil for frying
- salt and pepper
- lime wedges
CLARK'S OUTPOST RESTAURANT: # 2
4 large corn on the cob, fresh, gleaned and dry
1/2 cup buttermilk
2 large eggs
1/2 cup cornmeal
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon each salt and pepper
COUNTY FAIR : # 3
3/4 cup cornmeal
1/3 cup all purpose flour
1/2 cup grated parmasan cheese
3/4 teaspoon garlic powder
3/4 cup heavy cream
2 tablespoons 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

How To Make corn on the cob-deep fried 3 versions

Step 1

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.

Step 2

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.
Step 3

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.
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