Fried Corn Recipe

Bring a pot of water to a boil. Prepare an ice bath in a large bowl. Once the water comes to a boil, add the corn kernels and cook until the corn kernels float, about 2-3 minutes.

Strain the corn kernels and transfer them to the ice water to halt cooking. Pat dry the corn kernels thoroughly.

In a bowl, combine the corn kernels and three tablespoons of cornstarch. Toss until well coated. If the corn kernels still stick together, add more cornstarch, one tablespoon at a time, until the kernels separate when run through your fingers. 

In a large Dutch oven or a heavy-bottomed pot, heat 3-inches of oil to 360°F. Line a rimmed baking sheet with paper towels. While the oil is heating, combine the lemon juice, paprika, garlic powder, oregano, black pepper, onion powder, granulated sugar, salt and cayenne pepper, if using in a large mixing bowl. Set aside.

Double-fry the corn. Once the oil is heated, fry the corn for 1 minute. Drain and set aside. 

Increase the heat to heat the oil to 385°F. Once the oil is heated fry the corn again for 15 seconds. Drain.

Transfer the hot drained corn to the mixing bowl with the seasonings. Toss until well combined. Serve warm garnished with parsley or cilantro. Enjoy!