Recipe Index

Ingredients

• 4 corn on the cobs, cut into 4 sections each (1 to 1.5 inches thick)
• 1/2 cup unsalted butter, melted
• 1 tablespoon chopped parsley
• 2 teaspoons minced garlic
• 2 teaspoons cajun seasoning
• 1/4 teaspoon salt, add more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1 teaspoon paprika
• 1 tablespoon lemon juice, optional
• vegetable oil, for frying

Method

1. Stir the melted butter in a bowl with the parsley, garlic, cajun seasoning, salt, black pepper, onion powder, dried basil, paprika and lemon juice, and set the seasoned butter aside.
2. Cut each cob into about 4 sections, each piece 1 to 1.5 inches thick.
3. Heat vegetable oil in a deep frying pan to 350°F and fry the corn pieces without crowding the pan until golden on one side, then turn them to brown the other side.
4. Lift the corn out of the oil, drain off the excess, and put the pieces in a large bowl.
5. Pour the seasoned butter over the hot corn and toss everything together until each piece is coated, then serve the corn in a pile while it is still hot.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data