My husband LOVES corn… I mean in a fanatical, almost absurd way. On one of his birthdays, we went so far as to craft a “day of corn”, where every main dish, side, snack, and even DESSERT (ice cream) was made with corn. He could survive on the stuff.
So of course, when the state fair rolls around.. he looks forward to going for the roasted corn, etc. I just think of all the crazy amounts of people, the heat, and the nasty smell of grease (which he loves)… and the urge to hermit wells up.
This year I was particularly not in the mood to brave the crowds, so I made him a deal. I will come up with a recipe to batter corn on the cob IN a corn based batter and deep fry it.. if we don’t go to the Fair. Hell, I’d even do it “on a stick” to give him a bit more of the State Fair experience… but at home.
I lived up to my end of it, and we were both *very* pleasantly surprised by the results. Here’s how you can make the same at home!
Beer Battered Corn on the Cob
4 ears of corn
1 cup flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp salt
1 bottle beer of your choice
1 egg, beaten
Wooden “candy apple” skewers/sticks, optional
Preheat deep fryer to 375 degrees.
Remove husks and silk from ears of corn. If your deep fryer is small, cut each ear of corn in half. If using sticks , carefully push the sharp end of the stick into one end of each ear of corn, far enough to be secure. Set aside.
In a large enough bowl to fit your ears of corn, mix together flour, cornmeal, baking powder, and salt. Add egg and beer, whisk until smooth.
Dip corn in batter one at a time, turning til coated. Carefully place in deep fryer, fry for 2-4 minutes, until coating is as dark as you’d like it.
Remove from fryer, and turn out onto paper towels to catch any extra oil.
Serve with dijon mustard, or dipping sauce of your choice.
NB:We happened to have some Kielbasa sausage on hand, which we also battered and fried in the same way. I’m not a big fan of deep fried ANYTHING, but I will admit – it was tasty!