Crispy Wingstop Cajun Fried Corn
The ultimate comfort food, Crispy Wingstop Cajun Fried Corn is a crispy, flavorful delight that will satisfy your cravings. This easy copycat recipe brings the taste of your favorite wing spot right to your kitchen. Perfect for sharing at gatherings, it's a must-try dish tonight!
Equipment
- Skillet
- Mixing Bowl
- Blender
Ingredients
- 2 tablespoons Vegetable oil for frying
- 12 mini corn cobs Frozen mini corn cobs thawed
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1.5 teaspoons Cayenne pepper
- 2 teaspoons Dried thyme
- 1.5 teaspoons Salt
Instructions
- Heat the vegetable oil to 350°F in a deep fryer or heavy-bottomed pot over medium heat.
- Carefully place the corn into the oil, 3 to 5 cobs at a time, using a pair of tongs. They should start sizzling right away. Cook for 3 to 4 minutes, until the corn cobs are a light golden brown and the edges of the kernels appear slightly crispy.
- Remove the cobs from the oil using the tongs and allow them to drain over paper towels.
- In a small mixing bowl, combine all the seasonings and mix well.
- Place the fried corn cobs in a large mixing bowl. Top with the seasoning blend and 2 tablespoons of vegetable oil. Toss well with a rubber spatula or mixing spoon.
Notes
- Mini corn cobs: Use regular-sized corn cobs cut into 3-4 inch pieces, NOT the tiny baby corn used in Asian cuisine.
- Frozen vs. fresh: Frozen corn actually works better as the freezing process helps tenderize the kernels.
- Complete thawing: Ensure corn is fully thawed to prevent dangerous oil splatter.
- Oil temperature: Maintaining a steady 350°F is crucial – too hot will burn the exterior before cooking the interior, too cool will result in soggy, oil-soaked corn.
- Batch size: Fry in small batches to maintain oil temperature and ensure even cooking.
- Oil selection: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
- Hot application: Season the corn while still hot from the fryer so the spices adhere better.
- Oil drizzle: The tablespoon of hot oil mixed with the seasonings creates a light coating that helps the spices stick.
- Even distribution: Toss thoroughly to ensure every corn piece is evenly coated.