Corn Fries
It does not get better than these corn fries! When I am in the mood for something comforting, that is sweet, savory, salty, and aromatic, this is what I make. In just 20 minutes, sweet corn, flour, and bold spices are transformed into crispy golden bites that disappear way too quickly. Whether I use Mexican seasoning or masala spices, this vegan and gluten-free snack is just great.
Servings: 4 servings
Calories: 95kcal
Ingredients
Regular Corn Fries
- 2 corn cobs
- 1½ tbsp all-purpose flour
- 1½ tbsp corn flour or corn starch
- 2 tbsp oil for frying more if needed
Masala Seasoning Option
- ¼ tsp garlic powder
- ¼ tsp chaat masala
- 1 tsp amchoor powder
- ¼ tsp chili powder
- 1 tsp turmeric
- 1 tsp cumin powder
- ½ tsp salt
Mexican Seasoning Option
- ¼ tsp chili powder
- 1 tsp oregano
- 1 tbsp smoked paprika
- ½ tbsp coriander, ground
- ½ tbsp cumin, ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp sugar
BBQ Seasoning Option
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp mustard powder
- ½ tsp salt
- 1 tsp brown sugar
- ½ tsp black pepper
Mexican Street Corn Style Fries
Instructions
To Make Regular Corn Fries
- Remove all of the outer leaves from the corn cobs.
- Cut each cob by measuring a toothpick and cutting slightly smaller, the cob should be cut into approx. 2-3 pieces (this will depend on the size of the cob).
- Spear each row of corn kernels with a toothpick.
- Cut each piece of corn cob into halves.
- Using your fingers gently pull the row of corn kernels from the cob.
- Repeat until all kernels have been removed from the cobs.
- Bring a pot of water to a boil and cook the corn fries for 5 minutes. Drain the water and allow the corn fries to cool slightly.
- Add the flour and cornflour, toss to coat.
- Heat oil in a wok, fry until crispy. Remove and drain on a paper towel.
For The Seasoning
- Add all seasoning ingredients for desired seasoning (Mexican, Masala, BBQ or Plain) into a mixing bowl and mix until well combined.
- Toss the corn fries in the seasoning and serve with a squeeze of lemon or lime juice.
To Make Mexican Street Corn Style Fries
- Cook french fries according to package directions.
- Spread in an even layer on a baking sheet and toss with Mexican seasoning blend. Top with fresh corn kernels, shredded Mexican cheese, and cilantro.
- Bake at 350 degrees for 10 minutes until the cheese has melted, or broil for just a couple of minutes until the cheese is melted and slightly golden brown! Top with a drizzle of sour cream or crema, and any of your favorite Mexican inspired toppings!
Notes
- My #1 Secret Tip for this corn fries recipe is to boil the skewered corn for a few minutes before coating and frying. This ensures the inside stays tender and sweet, while the outside is crisp. I have experimented with frying the raw kernels and had a chewy exterior, while the sweetness was significantly altered.
- Cut to the proper length: I make sure to cut each cob slightly shorter than the toothpick, to leave room for gripping.
- Season while still hot: I always make sure to coat the fries in the seasoning as soon as the excess oil is drained off. This helps the flavors stick.
- Serve immediately: I make sure to bring these to the table hot, for the best crunch and texture.
- Fry in batches: Overcrowding lowers the temperature of the oil. I make sure to fry in batches so that each skewer browns properly.
- Use hot oil: When it comes to deep frying, I always wait until the oil is hot to avoid excess oil absorption. You can test it with one boiled corn kernel if you are unsure.
Nutrition
Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 598mg | Potassium: 283mg | Fiber: 3g | Sugar: 5g