Deep-Fried Corn on the Cob
Ilse Castrejón
Juicy on the inside and crispy on the outside, this deep-fried corn on the cob is all you need to give in to your cravings. This low-effort and high-reward dish is a mash-up of two classic snacks, corn dogs and corn on the cob. Dipped in batter, deep-fried to crunchy perfection, and topped with mayonnaise, lime, and piquín chile, this state fair treat is love at first bite!
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Ingredients
4
Portions
  • 1 1/2 cups pancake mix
  • 1/2 cups sparkling water
  • 2 eggs
  • 4 ears corn
  • 3 cups vegetable oil, for frying
  • mayonnaise, for serving
  • queso fresco, for serving
  • piquín chile
Preparation
10 mins
3 mins
Easy
  • For the batter: In a bowl, mix pancake mix, sparkling water, and eggs for 3 minutes until a homogenous batter is formed.
  • Insert wooden sticks into each ear corn.
  • In a deep saucepan, heat oil over low heat.
  • Dip ears corn in batter, remove excess batter, and fry for 3 minutes over low heat. Drain on a paper towel-lined plate.
  • Serve fried corn on the cob with mayonnaise, cheese, and piquín chile.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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