Description
Wingstop Cajun Fried Corn is a deliciously crispy and flavorful side dish featuring fresh corn pieces fried to golden perfection, then tossed in a spicy, buttery Cajun seasoning blend. This recipe delivers a nostalgic twist on a classic comfort food with a perfect balance of spice and richness.
Ingredients
Scale
Corn and Oil
- 4 ears of corn, each cut into 4–5 pieces
- 2 cups vegetable oil (for frying)
Seasoning Butter
- 1 tablespoon butter, melted
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Corn: Shuck the corn and cut each ear into 4–5 smaller chunks. Pat dry thoroughly with paper towels to remove any excess moisture, which ensures crispiness when frying.
- Heat the Oil: In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F. Maintaining this temperature is key for frying the corn evenly.
- Fry the Corn: Carefully add the corn pieces to the hot oil in batches to avoid overcrowding. Fry for 4–6 minutes, turning occasionally until the corn pieces are golden brown and slightly crispy.
- Drain the Corn: Remove the fried corn pieces using a slotted spoon and place them on paper towels to drain excess oil.
- Prepare the Seasoning Butter: In a small bowl, combine the melted butter with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Stir well to create a flavorful butter mixture.
- Toss Corn in Seasoning: While the corn is still hot, toss it in the seasoned butter mixture until all pieces are evenly coated.
- Garnish and Serve: Optionally sprinkle chopped fresh parsley over the corn for a pop of color and freshness. Serve immediately for the best taste and texture.
Notes
- Adjust the amount of Cajun seasoning to control the spice level to your preference.
- Frozen corn-on-the-cob pieces can be used but make sure to thaw and dry them completely before frying to prevent oil splatter and soggy texture.
- Ensure oil is at the correct temperature before frying to achieve a crispy coating without absorbing excess oil.
