Corn Fried Corncobs

corn fried corncobs

Corn Fried Corncobs

It’s like a corndog but with a corncob! Sweet corn is a summer favorite and there are so many ways to cook it. When I first had the idea of making corn fried corn cobs, I considered doing it mainly because it was something new and different. I was pleasantly surprised how good they were to eat. The corn was cooked perfectly and the cornbread cover was a fantastic compliment. But it didn’t all work out as easy I had hoped. Read the post to learn a simple trick to making these great every time.

For this recipe, we used our own cornbread recipe.

Corn Fried Corncobs

A fair favorite! It's corn on a stick ... and fried... and battered.

5 minPrep Time

5 minCook Time

10 minTotal Time


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  • Cornbread batter
  • Corncobs
  • skewers
  • 4 cups vegetable oil


  1. Wash, husk and skewer the corncobs
  2. Dip in cornbread batter
  3. Fry in hot oil.
Cuisine: American | Recipe Type: fair food

Preparing the corn:

Start by getting fresh sweet corn. Wash it off before husking and then cut it half. Skewer with a long wooden skewer that will be the handle. If you like, you can sprinkle on a dry rub or seasoning. We just did ours plain today. But a salt and vinegar, sriracha, or a Cajun rub would be amazing.

Make the cornbread:

We have a wonderful cornbread recipe at Try ours one if you don’t have a recipe of your own.

Cooking the Corncobs

When we made our first batch, we had all sorts of problems keeping the cornbread on the corn. It would bubble off, or flake off while it was cooking. But after a few tries, we figured out that the best way to make it work is to dip the corn in the bread batter and then let the excess batter drip off. After a few more, we started spinning the corn between our fingers to throw the batter onto the sides of our mixing bowl.

Once covered and the excess batter has dropped off, you can fry them. Medium heat on a stove worked out great. Fry until the cornbread coating is golden brown.

The dipping sauce was very simple. We took some sour cream and added sriracha to taste.

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