I still remember the first time I tried Wingstop’s Cajun Fried Corn. Of course, I had gone in for the wings, but the cashier suggested I try their signature side dish. “Trust me,” she said with a knowing smile, “everyone comes for the wings, but this corn… It’s something special.” I was utterly hooked with one bite of that crispy, spice-coated corn. The contrast between the sweet corn kernels and the savory, slightly spicy Cajun seasoning was perfect.
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After that day, I craved corn even more than wings! I set out to recreate this addictive side dish at home. After several attempts and adjustments, I finally nailed the recipe. Now, I’m sharing it with you—prepare to watch this delicious side dish become the star of your next meal.
Table of Contents
What Makes This Copycat Wingstop Cajun Corn So Special?
Unlike traditional Southern fried corn (typically cut off the cob before frying), Wingstop’s version keeps the corn on the cob, creating a unique handheld treat that’s fun to eat and incredibly flavorful. The magic happens when the natural sweetness of the corn meets the bold, savory Cajun spices.
What’s truly special about this recipe is that it uses no batter. The corn is deep-fried until slightly crispy and then tossed in a perfect blend of Cajun spices. This keeps the corn from becoming heavy or greasy while still delivering that incredible flavor and texture that makes the original addictive.
What You’ll Need to Make our Wingstop Cajun Corn Recipe
Cajun Seasoning Ingredients
- Garlic powder – Provides savory depth and classic Cajun flavor without the sharpness of fresh garlic
- Onion powder – Adds sweet, aromatic notes that complement the corn’s natural sweetness
- Smoked paprika – Contributes vibrant color and a gentle smoky undertone that enhances the fried flavor
- Dried oregano – Offers earthy, slightly bitter notes that balance the sweet corn
- Black pepper – Adds essential heat and pungency to the spice blend
- Cayenne pepper – Delivers the signature spicy kick that makes Cajun seasoning distinctive
- Dried thyme – Brings floral, lemony notes that brighten the overall flavor profile
- Salt – Enhances all other flavors and helps the seasoning adhere to the corn
For Frying
- Frozen mini corn cobs – The base ingredient that gets transformed; provides sweet flavor and satisfying texture
- Vegetable oil – The frying medium that creates the crispy exterior without adding its own flavor
How to Make Cajun Corn Wingstop Style
To make deep fried corn on the cob:
- Put the thawed mini corn cobs on the counter to come up to room temperature.
- Place a wire rack over a rimmed baking tray and line the wire rack with two layers of paper towels.
- In a large mixing bowl, whisk together all the seasonings. Place the bowl aside for later.
- Pour about five inches of oil into a deep pot with a heavy bottom. Attach a deep-fry thermometer to the side, ensuring the probe is suspended midway into the oil. Of course, you can also use a countertop deep fryer if you have one.
- Bring the oil to 350°F over medium-high heat.
- Once the oil is 350°F, use tongs to put a few mini corn cobs into the hot oil. Depending on the size of the pot or fryer, you will want to fry only three to five pieces at a time to avoid overcrowding and causing the oil temperature to drop too much.
- Cook the corn until the kernels brown slightly and the edges get crispy, about three to four minutes.
- With tongs, remove the fried corn cobs from the oil and place them on the paper towel-lined wire rack.Â
- Fry the remaining mini corn cobs.
- After frying all the corn cobs, please put them in a large bowl with the seasoning mix. Drizzle two tablespoons of oil over the top of the corn and toss well to coat.
- Serve immediately in a basket or bowl.
What to Serve With Deep Fried Corn on the Cob
Offering a few dips on the side gives your guests options. Here are a few you may want to try:
- Ranch dressing goes with everything, and it is particularly good with fried corn on the cob.
- Bloomin’ Onion Sauce, with its kick of horseradish and cream mayo, pairs well with this dish.
- Buttery garlic sauce makes everything taste even better.
Crispy Wingstop Cajun Fried Corn
Ingredients
- vegetable oil for frying + 2 extra tablespoons
- 12 frozen mini corn cobs thawed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
Instructions
- Heat the vegetable oil to 350°F in a deep fryer or heavy-bottomed pot over medium heat.
- Carefully place the corn into the oil, 3 to 5 cobs at a time, using a pair of tongs. They should start sizzling right away. Cook for 3 to 4 minutes, until the corn cobs are a light golden brown and the edges of the kernels appear slightly crispy. Remove the cobs from the oil using the tongs and allow them to drain over paper towels.
- In a small mixing bowl, combine all the seasonings and mix well.
- Place the fried corn cobs in a large mixing bowl. Top with the seasoning blend and 2 tablespoons of vegetable oil. Toss well with a rubber spatula or mixing spoon.
Video
Notes
Pro Tips for Perfect Cajun Fried Corn
The Right Corn
- Mini corn cobs: Use regular-sized corn cobs cut into 3-4 inch pieces, NOT the tiny baby corn used in Asian cuisine
- Frozen vs. fresh: Frozen corn actually works better as the freezing process helps tenderize the kernels
- Complete thawing: Ensure corn is fully thawed to prevent dangerous oil splatter
Frying Technique
- Oil temperature: Maintaining a steady 350°F is crucial – too hot will burn the exterior before cooking the interior, too cool will result in soggy, oil-soaked corn
- Batch size: Fry in small batches to maintain oil temperature and ensure even cooking
- Oil selection: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil
Seasoning Success
- Hot application: Season the corn while still hot from the fryer so the spices adhere better
- Oil drizzle: The tablespoon of hot oil mixed with the seasonings creates a light coating that helps the spices stick
- Even distribution: Toss thoroughly to ensure every corn piece is evenly coated
Nutrition
How to Store Leftover Cajun Fried Corn
Let the corn come to room temperature before storing it in an airtight container in the fridge. The fried corn leftovers will stay fresh for up to three days.
How to Reheat Fried Corn
Reheating the corn for a minute or two in the microwave is quick, but you’ll lose some of the crispiness that makes this side dish so awesome. A better option is using an air fryer if you have one available:
- Preheat the air fryer to 350°F.
- Spray the corn with cooking oil.
- Reheat for five minutes, turning midway through the cooking time.
More Wingstop Copycat Recipes
- Buffalo Chicken Sandwich
- Buffalo Chicken Thighs
- Cajun Chicken Wings
- Garlic Parmesan Wings
- Lemon Pepper Wings
- Wingstop Ranch
Favorite Corn Recipes
- Air Fryer Corn
- Corn Salsa
- Creamed Corn Casserole
- Easy Corn Chowder
- Grilled Corn on the Cob
- Old Bay Corn on the Cob
- Scalloped Corn
Check out my easy side dish recipes and the best copycat fast food recipes on CopyKat!
Tried Wingstop Cajun Corn yesterday and fell in love, some delicious fried corn. Plan on frying up a batch this evening and making several recipes!
Amazing recipe!! I removed the thyme and oregano!! Everything else I follow and it was a hit.
Thank you