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Copycat Wingstop cajun fried corn on a plate.
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5 from 3 votes

Crispy Wingstop Cajun Fried Corn

This irresistible copycat recipe recreates Wingstop's famous Cajun Fried Corn with perfectly crispy mini corn cobs tossed in a flavorful blend of Cajun spices.
Course Side Dish
Cuisine American
Keyword Wingstop Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 192kcal
Author Stephanie Manley

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

Discover how to make delicious Wingstop-style Cajun Fried Corn at home with this easy copycat recipe! In this video, we'll show you step-by-step how to create this mouthwatering side dish that's perfect for any occasion.

Recipe Tips

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

Calories: 192kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 895mg | Potassium: 444mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1116IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg
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