Wingstop Fried Corn in Cajun Butter Sauce (Copycat Recipe!)

5 from 1 vote

Wingstop Fried Corn in Cajun Butter Sauce (Copycat Recipe!)

Make Wingstop's Cajun fried corn even better at home! This quick and easy recipe features golden brown fried sweet corn tossed in a sweet, savory, spicy, and smoky Cajun butter sauce. Serve with a side of homemade Wingstop ranch!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: American, Cajun

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 268kcal

Author: Briana

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

Video

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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.

Nutrition