Cajun Fried Corn
Cajun fried corn is sweet corn glazed in butter, sprinkled with Cajun seasoning, and fried until crispy and tender. Ready in about 20 minutes in a cast iron skillet. This Wingstop inspired recipe captures that amazing Cajun fried corn flavor without deep frying mini cobs. The corn kernels get crispy edges while staying tender inside. It uses simple ingredients including frozen or fresh corn, butter, heavy cream, and Cajun spices. It’s the perfect side dish for cookouts, parties, or a busy weeknight dinner. Plus you can use it as a topping for tacos, salads, nachos, or over white rice for quick vegetarian meal.
Cajun fried corn is going to be your new favorite addition to the next cookout! Sweet corn glazed in delicious butter, sprinkled with Cajun flavor, and pan-fried until crispy and tender all at the same time.
Just like Wingstop Cajun Fried Corn, the corn is tender but with super crispy edges for yummy flavor and texture.
Something about their fries and corn always has me coming back for more. Then I realized that it’s the Cajun seasoning! I love their mini cobs, deep fried, and sprinkled with those yummy spices. They are totally addicting.
After my last trip there, I wanted to go home and make similar recipe without a bunch of fuss. And since I love my iron skillet (see my skillet cornbread), I decided to cook it Southern style with that Wingstop spin on it.
Serve this with these air fryer corn dogs, these air fryer chicken tenders, or these pork carnitas. No wonder this is up there with my most popular side dishes!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Corn: I like to use frozen corn because it’s super easy and always available. If you want to use fresh corn on the cob, it will take a few medium sized ears. Steam them first. Canned corn works, just be sure to rinse it really well and drain.
- Unsalted butter: The seasoning has salt so I use unsalted butter. Salted butter will work but leave out any additional salt if possible.
- Cajun seasoning: I like to make homemade Cajun seasoning but you can also use other famous ones like Slap Ya Mama Cajun seasoning, or Tony Chachere’s seasoning.
- Heavy cream: This adds some richness to the rice but you can substitute chicken broth or leave it out all together.
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How To Make Cajun Fried Corn
- Melt the butter in a large skillet over medium heat.
- Add in the corn and stir to coat the kernels with the butter. Cook for 5-7 minutes.
- Stir in the Cajun seasoning, and cook for an additional 5-8 minutes until golden brown.
- Reduce the heat to low, and stir in heavy cream for 1-2 minutes. Remove from heat, taste, and season with salt and pepper if needed.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store any leftovers in an airtight container in fridge up to 4 days.
Reheating: Reheat in the microwave until warmed through. I prefer to toss it back in the skillet and reheat that way for a crispier texture.
Refresh the flavor: Add a little pat of butter before heating again!
Freezer: This corn freezes really well! Store it in an airtight container and freeze for up to 2 months. Thaw it overnight in the refrigerator and reheat as usual.
Variations
Different Seasonings:
- Creole seasoning instead of Cajun
- Lemon pepper seasoning with dash of cayenne pepper
- Red pepper flakes for different heat
Lighter Version: Swap the cream for chicken stock. It’s still delicious, just slightly less rich.
Wingstop Style: If craving actual Wingstop Cajun Corn, try frying up mini cobs! It’s more work but more like the real thing.
Add-Ins:
- Diced bell peppers
- Chopped jalapeños for extra heat
- Crumbled bacon, stir in at the end
- Green onions
Ways to Use Leftover Fried Corn
Don’t just reheat as side dish, here are some new ways to eat it:
- Tacos – I love new taco toppings!
- Nachos – a great way to add color
- Southwest salads – fun way to get in more veggies
- Burrito bowls – these are a new favorite of mine
- Quesadillas – a quick, easy lunch
- Corn nuggets – appetizers from leftovers
Frequently Asked Questions
Absolutely! Steam the corn and cut the kernels off cob. Use same amount and make as usual. Fresh is delicious, it just needs a little extra prep work.
You can use a Southwest seasoning, your store favorite, or make a homemade mix using paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and thyme.
Use less of the Cajun seasoning or substitute a lemon pepper seasoning with just tiny dash of cayenne. You can always leave the seasoning out all together and just season with salt and pepper.
You don’t have to, but it’s the best at making those crispy edges. Cast iron gets really hot and holds the heat evenly.
Use dairy free butter and swap cream for vegetable stock or broth.
High heat and don’t stir too much! You have to let the corn sit a little bit between stirring. This is how the edges get crispy.
I love it by itself but it’s also great with fried chicken, baked shrimp, BBQ, burgers, any cookout food! Also great with meatloaf or pork chops.
Recipe Tips & Tricks
- Use frozen or fresh corn: Frozen is easier (no cutting cobs) and fresh works great if you want to do the extra prep.
- Cast iron for crispy edges: Any heavy skillet works but cast iron is ideal for those crispy edges.
- High heat is key: Don’t be shy, the corn needs a hot skillet to get those crispy spots.
- Don’t stir too much: Let the corn sit and develop crispy edges before stirring.
- Refresh with butter: Add a bit of butter when reheating for the best flavor.
This cajun fried corn recipe is a Southern staple with a copycat Wingstop flavor! Ready in 20 minutes and the perfect side dish for any occasion!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cajun Fried Corn Recipe
Ingredients
- 32 ounces corn kernels frozen
- 8 tablespoons butter unsalted
- 1 tablespoon Cajun seasoning
- ¼ cup heavy cream optional
Instructions
- In a large skillet, over medium heat, melt the butter.
- When the butter is melted, add the corn kernels.
- Stir to coat the corn. Cook for 5-7 minutes or until the corn starts to soften.
- Stir in the Cajun seasoning.
- Continue cooking for another 5-8 minutes or until the corn starts to turn a golden brown.
- Reduce the heat to low.
- Stir in the heavy cream and cook for 1-2 minutes.
- Remove from heat and season with salt and pepper.
Notes
- Use frozen or fresh corn: Frozen is easier (no cutting cobs) and fresh works great if you want to do the extra prep.
- Cast iron for crispy edges: Any heavy skillet works but cast iron is ideal for those crispy edges.
- High heat is key: Don’t be shy, the corn needs a hot skillet to get those crispy spots.
- Don’t stir too much: Let the corn sit and develop crispy edges before stirring.
- Refresh with butter: Add a bit of butter when reheating for the best fla
Nutrition
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