Fried Corn Wingstop Style (Print Version)
# Ingredients:
→ Corn
01 -
Vegetable oil (enough for frying)
02 -
4 ears of corn, sliced into 1 to 1.5-inch chunks
→ Butter with Seasoning
03 -
1/2 cup melted unsalted butter
04 -
2 teaspoons garlic, finely minced
05 -
1/4 teaspoon freshly cracked black pepper
06 -
1/4 teaspoon salt (adjust as needed)
07 -
1/2 teaspoon dried basil leaves
08 -
1 tablespoon fresh parsley, chopped
09 -
1 tablespoon lemon juice, fresh-squeezed (optional)
10 -
2 teaspoons Cajun spice blend
11 -
1 teaspoon paprika for color
12 -
1/2 teaspoon onion powder
→ Serving Suggestions (Optional)
13 -
Grated parmesan cheese
14 -
Ranch dressing for dipping
# Instructions:
01 -
Stir together the melted butter, parsley, garlic, Cajun seasoning, lemon if desired, along with basil, onion powder, paprika, salt, and ground pepper in a medium bowl. Mix well and set aside for later use.
02 -
Take your fresh corn and cut each one into smaller sections, about 1 to 1.5 inches thick per piece.
03 -
Fill your frying pan or pot with enough oil for deep frying and heat it to 350°F. You can test by tossing in a small piece of bread—it should sizzle and brown within a minute.
04 -
Carefully fry the corn chunks in hot oil in small groups so the pan doesn't get overcrowded. Once the pieces turn golden on one side, flip them and fry the other until totally crispy.
05 -
Remove the fried pieces of corn with a slotted spoon and let the oil soak off by placing them on paper towels.
06 -
Put the hot fried corn into a big bowl and drizzle the butter mixture over the top. Toss everything together so the butter coats the corn nice and evenly.
07 -
Place the buttery corn on a tray or plate and serve it while it's piping hot. Optional: add ranch or some parmesan on the side for extra flair!
# Notes:
01 -
This crunchy, buttery spin on Wingstop's famous Cajun Corn turns a simple snack into something unforgettable!
02 -
Watch the salt level—different Cajun spice blends vary. Start small, and adjust after you mix the butter on the corn.
03 -
Eat it right away! The buttery coating is best when served hot and fresh.