Breaded Corn with Tajín Cream

Cooking Time

4 minutes

Prep Time

15 minutes

Serving Size

Turn up the flavor and bring home irresistible fair-food energy with Wesson’s Breaded & Deep-Fried Corn on the Cob with Tajín Cream. This bold, golden-crisp creation starts with fresh corn dipped, coated, and fried in Wesson Corn Oil, giving every bite a light, crunchy exterior while keeping the kernels juicy and sweet inside.

Finished with a cool, zesty Tajín cream—rich, tangy, and just the right amount of kick—this vibrant side transforms everyday corn into a showstopping treat. It’s the perfect blend of comfort food nostalgia and modern flavor, all made effortlessly in your own kitchen.

With just a few simple ingredients, Wesson makes it easy to recreate the fun, flavor, and excitement of your favorite fair stand. One cob, endless crunch, and big, memorable taste.

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CONTAINS:

dairy, eggs

Ingredients

Tajín Cream

Sour cream 1 cup.

Tajín 1 tbsp.

Limes 2 zest and juice.

Salt 1/2 tsp.

Breaded Corn

Corn, peeled and cleaned 6 ears, boiled for 2 mins.

5" wooden sticks 6 .

Cornmeal 1/2 cup.

All-purpose flour 1 cup, divided.

Baking powder 2 tsp.

Granulated sugar 1 tsp.

Dried oregano 1 tsp.

Ancho chili powder 1/2 tsp.

Onion powder 1/2 tsp.

Salt 1/2 tsp.

Egg, lightly beaten 1 .

Buttermilk 1 cup.

Wesson Corn Oil 10 cups (for frying).

Smoked paprika 2 tsp.

Method

Tajín Cream

In a small bowl, whisk together sour cream, lime juice and zest, Tajín, and salt. Cover and refrigerate until ready to use. This dip can be made ahead.

Corn

Cook corn cobs in a pot of boiling water over medium-high heat for 2 minutes, until tender.

Remove the cobs from the pot. Once cool enough to handle, insert wooden sticks into the wide end of each ear or corn.

Assembly Method

Preheat Wesson Corn Oil to 375°F.

In a large bowl, whisk together cornmeal, flour, baking powder, sugar, oregano, chili powder, onion powder, and salt.

In a smaller bowl, whisk together egg and buttermilk. Add wet ingredients to dry and mix to combine. The batter will be thick and a bit lumpy. Do not overmix!

one at a time, roll each ear of corn in the batter to coat evenly. Fry for about 2 minutes, rolling the corn in oil to cook evenly until the batter is golden.

Remove the ear or corn and continue to cook the rest, ensuring the fryer is not overcrowded.

Drizzle corn with Tajín cream and a pinch of smoked paprika to serve.