The Pack Report

Good Eats: Best Fried Corn on the Cob Recipes

These amazing fried corn on the cob recipes bring the state fair home with their delicious flavor profiles! ‘The Great Minnesota Get-Together’ or also known as the Minnesota State Fair, is recognized for its amazing fried food and here at Duluth Pack, we have curated some of the top-rated recipes that would rival the fair for you to cook up in your own kitchen. Get ready to impress your family and guests with these mouthwatering new favorite dishes. Before you get started, grab your Duluth Pack Apron to protect your clothing from any potential oil stains, a utensil roll with all your needed cookware essentials, and turn on your favorite summer Spotify playlist to get the party started.

We also want to note that fried dishes do work with hot oil which can be dangerous to work with if you are not careful. You should avoid splashing things into the oil and instead lower the pieces of corn with a tool that gently places them in the hot oil. Adjust your heat to ensure that your oil is hot but not bubbling for the best results!

State Fair Fried Corn on the Cob (Serves 12)

While the Minnesota State Fair only lasts for 12 days, you can enjoy this delicious State Fair Fried Corn on the Cob Recipe by The Lady Behind The Curtain all summer! This dish is ready in under 30 minutes including prep time so you can spend more time with friends.


Ingredients For the Cilantro Lime Aioli Sauce:

  • 2 cloves of garlic
  • 1 large egg yolk
  • 2 teaspoons fresh lime juice
  • 3 tablespoons cilantro
  • ¾ teaspoon lime zest
  • ½ teaspoon Dijon mustard
  • pinch of salt
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil

Ingredients For the Corn Batter:

  • 2 (8.5 ounce) boxes corn muffin mix
  • 2 large eggs
  • 1 1/3 cups milk

Ingredients For the Corn:

  • 12 ears of corn
  • ½ cup cornstarch
  • Peanut Oil (3-inches)
  • 5-inch bamboo lollipop or caramel apple sticks


For the Cilantro Lime Aioli Sauce:

  1. To a processor, immersion blender cup or bowl; blend together the garlic, egg yolk, lime juice, cilantro, lime zest, mustard, and salt.
  2. Mix together the oils, slowly pour into a container in a thin stream, pulse, blend or whisk until all the oil is combined.
  3. Place into a jar or container with a lid, and store in the refrigerator until ready to use.

For the Corn Batter:

  1. In a medium bowl, whisk together the muffin mix, eggs and milk.

NOTE: The batter will be a lot thinner than if you were making batter for cornbread.

For the Corn:

  1. Line a baking pan with parchment paper.
  2. Line a wire cooling rack with paper towels.
  3. Pour oil into a shallow pan (3-inches or oil), and insert a thermometer.
  4. Turn heat on high until the oil reaches 360 to 370°.
  5. While the oil is heating make the batter

Deep-Fried Corn On The Cob

This tasty and simple recipe by Just A Pinch is a great option if you have an egg allergy or are looking for a delicious vegan option! Make sure you have tongs to collect the corn from the oil so you do not need to place your hands near the hot oil.


  • Medium ears of corn, cleaned and dried
  • Vegetable oil for frying
  • Salt and pepper
  • Lime wedges


  1. Heat oil in a deep-fryer or kettle to 375 degrees.
  2. Dip fresh ears of corn into hot oil for 3 minutes.
  3. It comes out slightly golden brown and caramelized.
  4. Serve with salt and pepper and a lime wedge.

Chicken Fried Corn on the Cob Recipe (Serves 6)

If you love cooking fried foods this chicken fried corn on the cob recipe by will be a wonderful addition to your recipe book of your all-time favorite recipes.  Don’t forget your apron while you cook up this dish.


  • 1 cup milk
  • 1 egg, beaten
  • 12 cups flour
  • 1 teaspoon seasoning salt
  • 12 teaspoon pepper
  • 6 ears corn, husks and silk removed
  • oil (for frying)


  • Combine milk and egg in shallow dish and mix well.
  • Combine flour, seasoned salt and pepper in shallow dish and mix well.
  • Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
  • In a large skillet, heat oil to 350 degrees.
  • Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
  • Drain on paper towels.

Fried Corn on The Cob Recipe (serves 4)

Looking for a slightly sweet fried corn on the cob Recipe? We at Duluth Pack found the Best Blog Recipes dish and have listed it here for you to try out at home! Gather all your cookware essentials and ingredients for this tasty side dish!


  • Corn on the cob – fresh sweet corn on the cob, shucked and silks removed
  • Buttermilk – store-bought or make your own
  • Cornmeal – a coarse flour ground from dried corn
  • Flour – all-purpose flour
  • Italian seasoning 
  • Onion powder 
  • Salt 
  • Pepper – black pepper
  • Paprika – smoked paprika
  • Vegetable oil– enough for ¼ inch of oil for frying

Pro tip: If you are looking to change this recipe up to add some spice you can add a dash of cayenne pepper or cajun seasoning to your cornmeal mixture. Another addition you could try is adding a bit of parmesan cheese for a cheesy flavor.


  1. Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc.
  2. Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.
  3. In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into baking dish to roll the corn in.
  4. In a 10 to 12-inch skillet, pour enough vegetable oil to measure ¼ inch. Heat the oil on medium high heat.
  5. Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.
  6. Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 ½ to 3 ½ minutes per side, until golden brown, be careful not to burn the corn. Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.
  7. Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.
  8. Serve as soon as corn has drained on paper towels.

These recipes are some of the best fried corn on the cob recipes that will walk you through step-by-step instructions to create these quick dishes. We can’t wait to hear your thoughts on these yummy home-cooked meals! If you find yourself looking for more fun recipes to try out this summer, Duluth Pack has a variety of options including another corn on the cob recipe blog post that you are sure to love.

Happy cooking, friends!

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