[145 grill]

Here is a recipe my family really enjoys.  Take fresh corn on the cob and cut it into about 3 inch lenghts, put a wooden skewer in each cob.  Heat oil to about 350 to 375 degrees and deep fry each cob for about 2 or 3 minutes, salt and pepper and then coat in melted butter. I have never had anyone complain about the corn fixed this way. Enjoy.

[Mark]

Wow. That sounds deadly delicious. Gotta give that a try.

My son is crazy about Mike Reimann's sausage corn dish. Good stuff!

[Kevin]

Thanks Mike,
I am going to give it a go with some of that Taylor Sweet Corn!
 

[145 grill]

Thanks Mike,
I am going to give it a go with some of that Taylor Sweet Corn!
 

I have tried it with the Taylor corn and it is awesome, can't wait for it to ripen so I can get  some also.

[route66]

Good sweet corn only needs to be warm enough to melt the butter to hold the salt in my thoughts but I have tasted some fried that was pretty good. Good sweet corn raw is like candy.

[Mike (AZBarbeque)]

I will certainly have to give this a try, sounds delicious... 

Might be something easy to add to the Catering Rig's menu if it is a hit..

[jimj]

I've seen it at other events Mike, it did sell as does anything deep fried.

[Mark]

Roasted corn is big, too. I know a guy who made a ton of money vending roasted corn at The Taste Of Chicago.

I was at an event where someone knocked over a coffee can of melted butter for dunking corn. It scalded one unfortunate fellow's shin. That was one burn you couldn't say, "Put some butter on it."

[Quiggs]

Roasted corn is big, too. I know a guy who made a ton of money vending roasted corn at The Taste Of Chicago.

Boulder a few years back had a big roaster (chain driven) they had a line ten deep all day!!! $$$$

[DanielTaylor]

Wow..That's really tasty. The deep fry cobs with a chilly powder will be a great choice. I like fried cobs instead roasted cobs. I am going to make such a beautiful recipe in my kitchen.