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It does not get better than these corn fries! When I am in the mood for something comforting, that is sweet, savory, salty, and aromatic, this is what I make. In just 20 minutes, sweet corn, flour, and bold spices are transformed into crispy golden bites that disappear way too quickly. Whether I use Mexican seasoning or masala spices, this vegan and gluten-free snack is just great.
Corn fries are a playful, guilt-free snack, made by skewering fresh corn kernels, lightly coating them in spices, and frying until crisp. It reminds me of sweetcorn cakes, with its crisp sweetness, and also takes inspiration from the dishes sold in street food stalls. Whenever I make my kids gluten-free chicken nuggets, I serve them in place of traditional French fries.
This recipe came to life when I noticed my kids enjoyed the novelty of food on a stick and would eat corn in any form. But they were growing tired of the regular roasted or boiled corn. Initially, the idea seems laborious, but once I discovered that I could skewer the kernels straight from the cob, I was sold! At a recent Thanksgiving dinner, I served these at the kids’ table, along with some asparagus fries as a fun appetizer. It is a good thing I made plenty, as my adult friends were way more excited about the corn fries. Ha!
This recipe definitely appeals to my mom side. There is nothing better than taking vegetables and presenting them in ways that get my kids excited. Corn provides fiber, essential minerals, and a natural sweetness that kids love. A light dusting of flour gives it that crisp texture without resorting to heavy batters. These fries are ideal for parties, after-school snacks, and unique appetizers.
This recipe owes its glory to the technique. I briefly boil the skewered corn so it stays tender inside, then coat it in flour and cornflour before frying it to that delicious crunch. The contrast of the soft, juicy interior and golden, crispy exterior gives you the same satisfaction associated with fritters, but with more lightness and definition.
I may have done a little too well with this recipe. Last year, I was discussing birthday themes with my youngest, and to my surprise, they wanted a sweet corn party. Of course, the sweet corn fries were the first and only request when it came to catering. I was fully prepared to host a birthday party adorned with bright yellow decorations and a table with the biggest spread of sweet corn-themed treats. Luckily, the theme was changed a few times. Ha! But the request for corn fries was always there.
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🥘 Ingredients
For these corn fries, I use pantry staples and fresh corn. I am able to create maximum flavor with just the simplest ingredients.
Fresh corn cobs: I use whole cobs, as this makes for quick and easy skewering, before removing them.
All-purpose flour: The all-purpose flour helps crisp my fries to a delicate crunch.
Cornflour: In addition to the all-purpose flour, I use cornflour for another level of crispiness.
Neutral oil: I choose oil with a neutral flavor and a high smoke point for frying.
Seasonings of choice: I select my spices depending on the flavor I am going for. Sometimes it is just plain, and other times it is masala, Mexican, or BBQ-style fries.
🔪 How To Make
Preparing the skewers is the most important and complex part of this recipe. But it is also so incredibly easy. Once you have made this and realized how simple it is, you will make it again and again and again…
Prep the corn: I remove the husks and silk, then cut each cob into pieces slightly shorter than a toothpick. You could also use precut cobs.
Skewer kernels: Next, I place the cob upright and gently insert a toothpick through each row of kernels.
Spear: I set the cob facing up on the cutting board and carefully spear each row of corn with a toothpick.
Remove the corn: Next, I cut each corn cob in half vertically with a serrated knife, using my fingers to gently pull the row of kernels from the cob.
Repeat until all the sweet corn kernels are removed from the cobs.
Boil briefly: I then boil the skewers for 5 minutes, drain, and allow them to cool slightly.
Coat with flour: Next, I toss my skewers in the flour and cornflour mixture until lightly coated on all sides.
Fry until crisp: Finally, I heat the oil in a wok over a medium-high heat, and pan fry the skewers until golden and crisp.
Carefully remove: With small tongs, I remove the corn fries and let the excess oil drain on a paper towel.
Prepare seasoning: I prepare my desired seasoning and mix it in a small bowl. Then I toss my corn fries to coat them in the seasoning.
My #1 Secret Tip for this corn fries recipe is to boil the skewered corn for a few minutes before coating and frying. This ensures the inside stays tender and sweet, while the outside is crisp. I have experimented with frying the raw kernels and had a chewy exterior, while the sweetness was significantly altered.
Other Tips To Keep In Mind:
- Use hot oil: When it comes to deep frying, I always wait until the oil is hot to avoid excess oil absorption. You can test it with one boiled corn kernel if you are unsure.
- Cut to the proper length: I make sure to cut each cob slightly shorter than the toothpick, to leave room for gripping.
- Season while still hot: I always make sure to coat the fries in the seasoning as soon as the excess oil is drained off. This helps the flavors stick.
- Serve immediately: I make sure to bring these to the table hot, for the best crunch and texture.
- Fry in batches: Overcrowding lowers the temperature of the oil. I make sure to fry in batches so that each skewer browns properly.
📖 Variations
This simple recipe has endless variations spanning across many cuisines. These are the ones I make most often.
Mexican street style: I coat the fries in 1 teaspoon chili powder and 1/2 teaspoon smoked paprika. Then I top it with a 1/4 cup of shredded cheese, fresh cilantro, and a squeeze of lime. I made this last Cinco de Mayo, and it drew more attention than the margaritas.
Masala spice mix: I combine 1 teaspoon chaat masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and a pinch of turmeric to coat the fries. My husband likes this version extra spicy with some minted yogurt, as a dip.
Smoky BBQ blend: For this one, I combine 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon brown sugar for coating. This is my kids’ favorite, as it reminds them of BBQ-flavored corn chips. They can not believe that it is actually a healthy snack.
🍽 Serving Suggestions
One of my favorite cuisines is Mexican. So naturally, I often host Mexican-themed dinners or parties. These corn fries are great alongside my vegan empanadas as an appetizer. I make sure they are served with bowls of my vegan sour cream to enhance those natural flavors.
I made a few too many corn fries once, and was thinking of ways I could reuse them. And then I thought, why not use them in place of the boiled corn for my Chipotle corn salsa? I hate to say it, but I think my family loved this version over the original. Ha! If you ever have any leftovers, I highly recommend giving this recipe a try. They were amazing on my loaded veggie nachos.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover corn fries in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze cooled fries in a single layer before transferring to a freezer-safe container, which keeps for up to 1 month.
Reheating: For reheating, I place these fries in a 350F oven and bake until warmed through and crisp. I avoid microwaving as it causes the coating to soften.
❓Recipe FAQs
This usually happens when the oil is not hot enough or the corn has not been boiled. If the oil temperature is too low, the coating absorbs the oil instead of crisping quickly. To avoid this, I make sure to have a sacrificial skewer or a few loose boiled kernels to check the oil.
I do not recommend canned corn for this recipe, as it has already undergone a cooking process before canning. They will not hold their shape on the toothpick or have the same sweetness and crispness as fresh corn.
Longer skewers are thicker and will likely break the kernels apart. For this recipe, toothpicks work best. Be sure to remove the corn from the toothpicks for young children, as they can be sharp or a choking hazard.
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📋 Recipe Card
Corn Fries
It does not get better than these corn fries! When I am in the mood for something comforting, that is sweet, savory, salty, and aromatic, this is what I make. In just 20 minutes, sweet corn, flour, and bold spices are transformed into crispy golden bites that disappear way too quickly. Whether I use Mexican seasoning or masala spices, this vegan and gluten-free snack is just great.
Servings: 4 servings
Calories: 95kcal
Mexican Street Corn Style Fries
To Make Regular Corn Fries
To Make Mexican Street Corn Style Fries
- My #1 Secret Tip for this corn fries recipe is to boil the skewered corn for a few minutes before coating and frying. This ensures the inside stays tender and sweet, while the outside is crisp. I have experimented with frying the raw kernels and had a chewy exterior, while the sweetness was significantly altered.
- Cut to the proper length: I make sure to cut each cob slightly shorter than the toothpick, to leave room for gripping.
- Season while still hot: I always make sure to coat the fries in the seasoning as soon as the excess oil is drained off. This helps the flavors stick.
- Serve immediately: I make sure to bring these to the table hot, for the best crunch and texture.
- Fry in batches: Overcrowding lowers the temperature of the oil. I make sure to fry in batches so that each skewer browns properly.
- Use hot oil: When it comes to deep frying, I always wait until the oil is hot to avoid excess oil absorption. You can test it with one boiled corn kernel if you are unsure.
Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 598mg | Potassium: 283mg | Fiber: 3g | Sugar: 5g