Crispy Fried Mini Corn Cobs 
These bite-sized mini corn cobs are perfectly crispy, seasoned to perfection, and a delightful twist on a classic favorite! Perfect for snacking or as a side dish to brighten up any meal.
—
6 mini corn cobs, cut into halves
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
Vegetable oil for frying
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
—
Instructions
Prepare the Corn:
Boil the mini corn cobs in salted water for 5-7 minutes until slightly tender. Drain and pat dry.
Make the Coating:
In one bowl, combine flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper. In another bowl, pour the buttermilk.
Coat the Corn:
Dip each mini cob into the buttermilk, then coat it evenly in the flour mixture. Repeat for an extra crispy layer.
Fry the Corn:
Heat vegetable oil in a deep pan over medium-high heat. Fry the coated corn cobs in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Garnish and Serve:
Sprinkle with chopped cilantro and serve with lime wedges for a zesty kick.
Enjoy these crispy, golden mini corn delights fresh and hot!