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Corn with a Savory Parmesan Crust

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

  • Large skillet or cast iron pan Perfect for getting a good sear. A grill pan or even a flat-top griddle works as an alternative.
  • Tongs For turning the corn evenly while frying.
  • Mixing bowl To toss the corn with seasonings.
  • Basting brush For applying the butter and mayo-parmesan mixture.
  • Paper towels To pat dry the corn before frying; this helps achieve a crispier surface.
  • Sheet tray or platter For letting the corn rest once it’s coated.

Ingredients
  

For the corn

  • 4 ears of corn shucked and cut into thirds (fresh is ideal, but frozen corn cobs work if thawed)
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cajun seasoning store-bought or homemade
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Fresh cracked black pepper

For the parmesan crust

  • ½ cup grated Parmesan cheese finely grated works best for sticking
  • 2 tablespoons mayonnaise or sour cream for extra adhesion
  • 1 teaspoon lemon juice optional, for a bit of tang
  • Chopped fresh parsley for garnish

Optional spice mix tweak (for extra flavor)

  • ½ teaspoon cayenne pepper if you like it spicy
  • 1 teaspoon dried oregano

Instructions
 

Step 1: Prep the corn

  1. Whether you're using fresh or frozen corn, make sure it's dry. If it's frozen, thaw it completely and pat dry with paper towels. Cut each ear into thirds for snackable chunks that resemble the classic cajun corn on the cob Wingstop style.

Step 2: Season it up

  1. In a large bowl, combine melted butter, olive oil, garlic powder, onion powder, cajun seasoning, paprika, salt, and pepper. Toss the corn pieces in the bowl, making sure they're well-coated.

Step 3: Sear or fry

  1. Heat your skillet over medium-high heat. If you're using a grill pan or cast iron, give it a couple of minutes to get hot. Arrange the corn pieces in a single layer and cook for 3-4 minutes per side until you see golden brown char marks and the kernels begin to crisp.

Optional deep fry method:

  1. If you're after that deep fried corn on the cob texture, heat vegetable oil to 350°F in a heavy-bottomed pot. Carefully lower the corn in batches and fry for 3-4 minutes until crispy and golden. Drain on paper towels.

Step 4: Create the parmesan crust

  1. While the corn is still warm, brush each piece with a light layer of mayo or sour cream. This helps the parmesan stick and adds a creamy contrast to the spices. Sprinkle with grated Parmesan generously, rolling the corn slightly to coat all sides.

Step 5: Garnish and serve

  1. Finish with a drizzle of lemon juice and a sprinkle of chopped parsley for freshness. Serve immediately while the crust is hot and melty.