fried corn


6 small corn cobs

3 cups buttermilk

hot sauce

1 1/2 cups all purpose flour

1/2 cup cornmeal

onion powder

dried mustard

cajun seasoning

vegetable oil, for frying

fresh parsley, chopped, for garnish


1 cup mayo

2 tablespoons horseradish

6 cloves garlic, minced

hot sauce

cajun seasoning

onion powder

dried parsley

black pepper


  1. In a large bowl, combine the buttermilk and a few tablespoons of hot sauce. Coat the corn cobs and let sit while you prep everything else.

  2. Preheat the oil to 375° F.

  3. While the oil heats, in a separate bowl, combine the flour and cornmeal; then season to taste.

  4. Remove each corn cob from the wet and roll in the dry mixture. Fry for 5-7 minutes until crispy, then drain on paper towels.

  5. Serve ; garnished with parsley.


  1. Combine all ingredients in a bowl and season to taste. Store, covered, for up to two weeks in the fridge.

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