Skip the drive-thru and make Wingstop Fried Corn at home - but even better! We're talking golden, crispy fried corn on the cob pieces tossed in a buttery, spicy, smoky Cajun butter sauce that coats every kernel. The secret to getting that authentic Wingstop flavor is all in the sauce, and honestly? It might even be better than the original. 😉 Ready in just 20 minutes, this easy copycat recipe is perfect for wing night, game day, or anytime you're craving something crispy and a little bit indulgent!
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This Cajun Fried Corn is Better Than Wingstop! 🌽
Let's be clear - we LOVE Wingstop. Like, fiercely. Probably in Chamere's top 5 fast food restaurants for sure! Their Cajun fried corn is extremely delicious. It's one of those sides that somehow never makes it to the table because we're eating it straight out of the bag on the drive home. 😂 We just wanted to see if we could recreate that magic at home - and maybe make it even better.
The real secret is tossing the fried corn in a Cajun butter sauce instead of just sprinkling seasoning on top. That butter carries all those warm, smoky, slightly spicy flavors into every single bite. It's the same technique we use for our lemon pepper air fryer wings and garlic parmesan wings - sauce it up after cooking for maximum flavor!
Pair these with any of your favorite Wingstop copycat recipes, like our mango habanero wings, and don't forget the homemade Wingstop ranch for dipping. Trust us on that one. 🤤
🌽 Wingstop Fried Corn Ingredients
Good news - you probably have everything you need already! This recipe comes together with simple pantry staples like butter, garlic powder, and a handful of spices. The only thing you might need to grab is fresh sweet corn and some frying oil.
How to Make Wingstop Cajun Fried Corn
Good news: this is way easier than it looks. Cut, fry, toss in that butter sauce, and you're eating!
- Step 1: Cut the corn. Using a sharp knife, carefully cut each ear of corn into 4 pieces, about 1 to 1.5 inches wide. Dry them really well with paper towels.
🔪 Use a sharp knife! Cutting through corn cobs takes some pressure. A dull knife can slip - be careful!
🌽 Fresh corn is best. Look for the sweetest corn you can find. Wingstop uses all yellow corn, but any sweet corn works great. We don't recommend frozen here - excess moisture can cause dangerous popping in hot oil.
- Step 2: Fry the corn. Heat about 2 inches of oil in a Dutch oven or deep skillet over medium heat until it reaches 350-360°F. Add the corn pieces and fry for 3-4 minutes, turning once or twice, until golden brown on all sides.
🌡️ Monitor your oil temperature! Use a thermometer to keep things consistent. Too hot and the corn burns, too cool and it gets greasy.
💡 Don't overcrowd the pot. Fry in 2 batches to keep the oil temperature steady.
- Step 3: Drain. Transfer the fried corn to a cooling rack set over a baking sheet to let the excess grease drip off.
- Step 4: Make the Cajun butter sauce. In a large bowl, combine melted butter, Cajun seasoning, garlic powder, onion powder, oregano, thyme, smoked paprika, black pepper, red pepper flakes, salt, and sugar. Stir to combine.
🧈 Use unsalted butter so you can control the salt level - especially if your Cajun seasoning already has salt in it.
🌶️ Cajun seasoning note. We recommend salt-free Cajun or Creole seasoning here so you have full control over the sodium. We make our own Cajun seasoning blend without salt, and it's delicious.
Toss and serve! Add the fried corn to a large bowl, pour the Cajun butter sauce over the top, and toss to coat every piece. Garnish with fresh parsley and serve immediately with Wingstop ranch for dipping!
💡 Don't want to deep fry? You can air fry or bake the corn instead! Toss the corn pieces in 1-2 tablespoons of oil, then air fry at 400°F for 10-15 minutes or bake at 425°F for 15-20 minutes until golden. Then toss in the butter sauce as usual.
🌟Leave a Review!
If you make this Wingstop Cajun Corn recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Wingstop Fried Corn in Cajun Butter Sauce (Copycat Recipe!)
Ingredients
- 4 ears sweet corn on the cob cut into 4 pieces each
- vegetable oil for frying amount will vary depending on the size of your pot
- ¾ cup unsalted butter 1 ½ sticks, 12 tablespoons
- 2-3 teaspoons sugar optional and to taste, but just like Wingstop!
- 2 teaspoons Cajun seasoning preferably our homemade version, salt free
- 1 - 1½ teaspoons kosher salt to taste, especially if your Cajun seasoning has added salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon smoked paprika
- 2 tablespoons parsley minced and optional
- Wingstop ranch to serve, optional
Instructions
- Heat the oil. Add about 2 inches of vegetable oil to a Dutch oven or deep skillet. Heat over medium heat until the oil reaches 350-360°F.vegetable oil for frying
- Cut the corn. Using a sharp knife, carefully cut each ear of corn into 4 pieces, about 1 to 1½ inches wide. Pat the pieces very dry with paper towels.4 ears sweet corn on the cob
- Fry the corn. Working in batches to avoid overcrowding, carefully add the corn to the hot oil. Fry for 3 to 4 minutes, turning once or twice, until golden brown on all sides.
- Drain. Transfer the fried corn to a cooling rack set over a baking sheet to drain excess oil. Repeat with the remaining corn.
- Make the Cajun butter sauce. Melt the butter and pour into a large bowl. Add the Cajun seasoning, sugar, salt, garlic powder, onion powder, oregano, thyme, smoked paprika, black pepper, and red pepper flakes. Stir to combine. Taste and adjust seasoning if needed.¾ cup unsalted butter, 2-3 teaspoons sugar, 2 teaspoons Cajun seasoning, 1 - 1½ teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, ½ teaspoon smoked paprika
- Toss and serve. Add the fried corn to the butter sauce and toss to coat every piece. Garnish with fresh parsley and serve immediately with Wingstop ranch for dipping.2 tablespoons parsley, Wingstop ranch
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Notes
- Use fresh corn. Frozen corn releases too much moisture and can cause dangerous splattering in hot oil.
- Dry the corn well. This helps you get a crispy, golden crust.
- Fry in batches. Overcrowding drops the oil temperature and makes the corn greasy instead of crispy.
- Use unsalted butter. This lets you control the salt level, especially if your Cajun seasoning contains salt.
- Check your Cajun seasoning. If you're using store-bought, it probably has added salt. Make sure to dial back on any added salt. We make our own delicious Cajun seasoning blend without any added salt, so we have full reign to add lots of flavor!
- Sugar is optional. Wingstop's version has a touch of sweetness, but you can reduce or skip it if you prefer.
- Adjust the heat. Add more cayenne or red pepper flakes if you like it spicier. Reduce for a milder version.
- Air fryer or oven method: Toss corn pieces in 1 to 2 tablespoons of oil. Air fry at 400°F for 10 to 15 minutes, or bake at 425°F for 15 to 20 minutes, until golden. Toss in the butter sauce as usual.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer, oven, or microwave until warmed through. Freeze for up to 2 months.
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