I make fried corn at home,not from fresh, but frozen, thawed. No batter. They do that at several b-b-que places down here. Deep fried just till it’s very lightly brown. I think it’s great, but then I like corn just about anyway you fix it.
What’s with it lately that everything is batter dipped and deep fried ! [?]
I was at our state fair the other day and there were several booths that specialized in batter dipped items ! They had twinkies, milky ways and oreos !! [xx(]
The corn dogs and the mushrooms were bad enough (well, bad in a good kind of way) !!
Served at Black-Eyed Pea restaurants here; the corn is usually cut in 2" sections. I’ve had it a couple of times but wasn’t wowed.
I’ve also been told it’s offered at some of the ‘elotes rostadas’ trailers in the parking lots of most Fiesta grocery stores, but I’ve never found one that offers anything other than the roasted-in-the-shuck corn [:p][:p][:p].
The one I’ve been wanting to try is the un-battered deep fried corn on the cob at Clark’s Outpost in Tioga, reviewed by Michael Stern on this site, but I’ve never gotten up there.
I was in Wally_World a few days ago and they were selling batter dipped fried corn-on-the-cob. It would have been good if they had used fresh, not old gone to starch, corn.
New, to me
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