Description
Wingstop Cajun Fried Corn is a crispy, spicy snack featuring tender corn rounds coated in a flavorful Cajun-seasoned batter and fried to golden perfection. This easy-to-make dish delivers a satisfying crunch with a kick of Cajun spices, perfect as a side or appetizer.
Ingredients
Scale
Vegetables
- 4 ears of corn, cut into 1-2 inch rounds
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Others
- Vegetable oil, for frying
- 2 tablespoons melted butter (optional)
Instructions
- Heat the oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring it is hot enough for frying to achieve a crispy texture.
- Prepare the seasoning mix: In a large bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and pepper, stirring well to evenly distribute the spices.
- Dry the corn rounds: Pat the corn rounds dry thoroughly using paper towels to ensure the coating sticks properly during frying.
- Coat the corn: Dip each corn round into the flour mixture, making sure each piece is evenly coated, then shake off any excess batter.
- Fry the corn: Carefully fry the coated corn rounds in batches to avoid overcrowding, cooking each batch for 3-5 minutes or until they turn golden brown and crispy.
- Drain the excess oil: Remove the fried corn pieces from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Add butter and extra seasoning (optional): If desired, toss the fried corn rounds in melted butter and sprinkle with additional Cajun seasoning for enhanced flavor.
- Serve hot: Serve the Cajun fried corn immediately while hot and crispy for the best taste experience.
Notes
- Adjust cayenne pepper to control the level of spiciness according to personal preference.
- Make sure the oil temperature stays consistent at 350°F to prevent sogginess or burning.
- Use paper towels to dry the corn thoroughly before coating to ensure the flour mixture sticks well.
- Frying in small batches helps maintain oil temperature and even cooking.
- Optionally, this dish can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
