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Wingstop Cajun Fried Corn

Wingstop Cajun fried corn makes deep-fried corn on the cob with a lacy, blistered golden crust and Cajun seasoning dusted over every surface. Fry in batches at 375°F so it stays crispy outside while remaining sweet and juicy inside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked and cut into thirds.
Deep-frying
  • 1 Vegetable oil for deep frying Enough for 3–4 inches in a deep pot.
Cajun seasoning blend
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 Salt To taste.
Finishing
  • 1 tbsp Butter For finishing; melt and brush over hot corn.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Fry the corn
  1. Heat vegetable oil in a deep pot or Dutch oven to 375°F, keeping the oil steady at that temperature (use a thermometer if you have one). The oil should shimmer and be hot enough that a small test kernel sizzles immediately.
  2. Pat corn pieces completely dry with paper towels, pressing gently to remove surface moisture. This prevents splattering when the corn hits the oil.
  3. Carefully lower corn pieces into the hot oil in batches—do not overcrowd the pot. Keep them submerged and allow the oil temperature to recover between batches.
  4. Fry for 5–7 minutes until the kernels are blistered and golden all over, turning once halfway. Look for an evenly lacy, golden surface before removing.
  5. Remove with tongs and drain on a paper towel-lined plate. Let excess oil drip for a moment so the crust stays crisp.
Season and finish
  1. Mix Cajun seasoning, smoked paprika, garlic powder, and onion powder in a bowl. Stir until the blend looks evenly colored.
  2. Toss the hot corn in the spice blend until every surface is coated. The seasoning should cling right away while the corn is still steaming hot.
  3. Finish with a brush of melted butter before serving. The butter adds shine and helps the crust hold together.

Notes

For best blistering, keep the oil at 375°F and fry in small batches so the temperature doesn’t drop. Store leftovers in the fridge up to 2 days, but note the crust will soften; re-crisp in a hot oven or air fryer. Freezing isn’t recommended for the best texture. If you want a dairy-free option, use a neutral oil brush or omit the butter and add a pinch of extra Cajun seasoning after frying.