Wingstop Cajun Fried Corn (Copycat)
The Wingstop cajun fried corn is one of the most popular sides at Wingstop. This copycat recipe is super quick and easy to follow and it tastes exactly like the one you get at a Wingstop restaurant!
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Wingstop introduced their new Cajun fried corn back in 2018 along with Louisiana voodoo fries. It has gone on to become one of the most popular side dishes on their unique menu.
The buttery corns, mixed with the delicious taste of their signature Cajun seasoning make it the best snack to eat with the wings or just on their own.
What is Wingstop Cajun Fried Corn?
Wingstop Cajun Fried Corn is “Wingstop’s spin on corn on the cob” as per their website. They are essentially a cob of corn chopped into four pieces.
The mini cobs are then seasoned with cajun seasoning and fried. These are perfect Southern Style snacks with spicy, buttery flavors and a hint of earthiness.
Besides cajun seasoning, You can get this southern-style snack with Wingstop’s signature fry seasoning. Parmesan seasoning and lemon pepper seasoning are also available and can be added on top of the corn.
Why you will love this recipe
- Quick and simple recipe.
- Made with simple ingredients that you may already have in your pantry.
- Tastes exactly like Wingstop’s cajun fried corn without the price tag.
- You can adjust the spice level based on what works for you.
Ingredients and Alternatives
Simple everyday ingredients are used to make this deep fried corn recipe:
Sweet corn – I used fresh corn for this recipe but you can also use frozen mini corn cobs
Cajun seasoning – I made my own using garlic powder, onion powder, paprika, cayenne pepper, salt, oregano, thyme, and pepper powder. You also have the option of buying the cajun seasoning* and using it.
Vegan butter – To keep this recipe vegan, vegan butter was used. You can also use regular butter.
Vegetable oil* – Any vegetable oil would work for frying corn.
How to make the best cajun fried corn Wingstop recipe
This Wingstop cajun corn recipe is perfect for a quick appetizer or snack. Make it this June for corn on the cob day (June 11)!
Prepare the Cajun Seasoning – We first start by making the cajun seasoning. Mix garlic powder, onion powder, paprika, cayenne pepper, salt, oregano, thyme, and pepper powder in a small bowl. Mix until everything is fully combined. Set aside.
The special delicious taste of Cajun Seasoning comes from the bold spicy flavor (from the cayenne and paprika) with a subtle earthiness (provided by the garlic, onion, and herbs). It’s the ultimate all-purpose seasoning and can be used as a dry rub for chicken wings as well!
Heat the Oil – Add enough oil to a deep pot so as to submerge the corn completely. Heat oil on medium heat till the temperature reaches 350-375 degree Fahrenheit.
If you don’t have a cooking thermometer*, add one kernel of corn into the oil. If it rises to the surface, the oil is hot enough to fry the corn.
Fry the Corn – Cut the ears of sweet corn into 4 pieces. Add them one by one into the hot oil. Be very careful while doing this step. Hot oil can splatter and cause burns.
Make sure to fry it in batches. Fry a maximum of four pieces in one go. Fry them till they become golden brown in color, approximately for 5 minutes. Once fried, move them to a plate with a kitchen towel to drain the excess oil.
Season Corn Cobs – Brush each corn cob with melted butter (vegan/non-vegan). Then move them into a bowl and add cajun seasoning on top. Use hands to coat the seasoning evenly over each corn cob.
Now you can dig in! Just make sure they aren’t too hot.
Other seasonings to try with fried corn at Wingstop
- BBQ rub: This is obviously more on the sweet side, but with a nice touch of heat as well. Usually contains apple cider vinegar, brown sugar, hot sauce, and salt
- Spicy corn rub: Try blending in the ground coriander, paprika, garlic powder, oregano, and salt.
- Mediterranean rub: Usually has a good blend of herbs, and olive oil, topped with Greek yogurt & feta cheese.
- Mexican rub: To add a Mexican twist to your corn on the cob, try a mix of mayonnaise, sour cream, cotija cheese, lime juice, and paprika. If you can’t find cotija juice, you can substitute it with parmesan.
- Smoky garlic parm: A blend of grated parmesan, smoked paprika, olive oil, dried basil, and garlic powder
Is Wingstop Cajun fried corn spicy?
The Wingstop Cajun Corn may not appear to be particularly spicy at first, but the flavor lingers on the tongue.
The Wingstop Cajun Fried Corn recipe calls for the Cajun seasoning which includes pepper, cayenne, and paprika – all of them add to the heat to this recipe. But the best part of making your own copycat recipe is that you can adjust the spice level based on what works for you.
Storing Wingstop Cajun Fried Corn
If stored correctly in an airtight container, the Wingstop Cajun Corn will keep in the fridge for 3 to 4 days. Before serving, reheat them in a skillet or in the air fryer until they are nice and heated.
Wingstop cajun fried corn can be had on its own. They also make a delicious side to the Wingstop-style wings. This Cajun corn recipe complements the southern style flavor of Louisiana rub very well.
LOOKING FOR MORE COPYCAT RECIPES??
- Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken
- Texas Roadhouse Chili Recipe
- Subway Southwest Chipotle Sauce
- Starbucks Dragon Drink Recipe
- Starbucks Blueberry Scones
Wingstop Cajun Fried Corn (Vegan)
- Prepare the Cajun seasoning by mixing the spices in a small bowl and put it aside.
- Add enough oil to a deep pot so as to submerge the corn completely. Heat oil on medium heat till the temperature reaches 350-375 degree Fahrenheit.
- Cut each ear of sweet corn into 4 pieces.
- Add each piece one by one into the hot oil. Fry in batches.
- Fry them till they become golden brown in color, approximately 5 minutes. Once fried, move them to a plate with a kitchen towel to drain the excess oil.
- Then brush each corn cob with melted butter (vegan/non-vegan).
- Then move them into a bowl and add Cajun seasoning on top. Use hands to coat the seasoning evenly over each corn cob.
- Now you can dig in! Just make sure they aren't too hot.
- Choose an oil with a higher smoke point than the desired cooking temperature. Any vegetable oil such as canola oil or corn oil would work. I would advise against using olive oil.
- Add the oil to a deep pot, but fill it with no more than half its capacity.
- Preheat the oil to the cooking temperature.
- Pat the corn cobs dry with paper towels before adding them to the pot.
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Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.
About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
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