Crispy Cajun Corn Riblets

Beef Stroganoff is not just a dish; it is a timeless classic that evokes warmth and nostalgia with every bite. Originating from Russia, this dish is celebrated for its rich flavors and creamy texture, making it a favorite across the globe. The combination of tender beef, earthy mushrooms, and a luscious sour cream sauce creates a comforting meal that is perfect for family dinners, special occasions, or simply when you need a little culinary indulgence.

Discover the timeless comfort of classic Beef Stroganoff in this ultimate guide! Learn how to make this rich, creamy dish with tender beef, savory mushrooms, and flavorful sour cream sauce that's perfect for family dinners or special occasions. Explore ingredient choices, preparation techniques, and serving suggestions to create a meal that warms the heart and delights the palate. Whether you’re a novice or a seasoned cook, this guide provides everything you need to impress your loved ones with this beloved classic.

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Ingredients

4 large ears of corn, husked and cleaned

1/2 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for extra heat)

Salt and black pepper, to taste

Vegetable oil, for frying

Fresh parsley, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Corn:

- Cut the corn cobs in half, then further cut each half into 3 or 4 pieces (depending on the size you prefer) to create riblet-like pieces.

Soak the Corn:

- Place the corn pieces in a bowl and pour the buttermilk over them. Allow them to soak for at least 30 minutes. This will enhance the flavor and moisture.

Mix the Dry Ingredients:

- In a separate bowl, whisk together the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.

Coat the Corn Riblets:

- Remove the corn from the buttermilk, allowing excess to drip off. Dredge each piece of corn in the flour mixture, ensuring it is fully coated. Shake off any excess flour.

Fry the Riblets:

- In a large, deep skillet or pot, heat about 1 inch of vegetable oil over medium heat until shimmering (approximately 350°F or 175°C).

- Working in batches, carefully add the coated corn riblets to the hot oil. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.

- Use a slotted spoon to transfer the cooked riblets to a paper towel-lined plate to drain excess oil.

Serve:

- Once all the riblets are fried, serve them hot, garnished with chopped parsley and lime wedges on the side. This dish is perfect as an appetizer, snack, or side dish!

Prep Time, Total Time, Servings: 15 minutes | 1 hour (including soaking) | 4 servings