Southern Style Cajun Fried Corn

Your new favorite addition to your next cookout is this Cajun Fried Corn. Sweet corn glazed in delicious butter, sprinkled with Cajun flavor, and fried until crispy and tender all at the same time.

Just like Wingstop Cajun Fried Corn, the flavor comes through and the texture of the crispy edges makes it even more yummy.

Something about their fries and corn always has me coming back for more, then I realized— it’s the Cajun seasoning! I love their mini cobs covered in cajun fry seasoning and then deep fried. They are totally addicting.

Now I can go home and make a similar recipe by cutting up a cob of corn and cooking it in my air fryer but that is so much work.

I decided to cook it like my husband’s grandma use to and fry it up in a cast iron skillet. Southern Style but with a Wingstop spin on it.

Cajun corn is tender on the inside with those crispy edges. No wonder this is up there with my most popular side dishes. Try it with this Cajun Garlic Cheese Bread and Andouille Orzo Bake!

Ingredients Needed

Corn – Frozen corn is recommended for the large quantity, however you can use a few medium ears of fresh corn or even canned.

Unsalted butter – Salted butter will work but leave out any additional salt.

Signature Cajun seasoning – Buy packets of Cajun seasoning like Slap Ya Mama Cajun seasoning, or blend together paprika, garlic powder, white and black pepper, onion powder, dried oregano, cayenne, thyme, and salt.

Heavy cream – You can always leave this out or substitute chicken broth.

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How to Make Cajun Fried Corn

First: Melt butter in a large skillet or large saucepan on medium heat, then add corn kernels. Stir corn to evenly coat for 5-7 minutes until softened.

Second: Mix in Cajun seasoning, and cook for an additional 5-8 minutes until golden brown. 

Third: Reduce heat to low, and stir in heavy cream for 1-2 minutes. Remove from heat, seasoning with salt and pepper. Transfer corn to a serving dish and enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through. Or toss in a skillet and reheat that way.

It’s great for topping a salad, some nachos, or just over some white rice for a quick vegetarian meal.

Want something fun and tasty? Check out this left over corn recipe!

Can I freeze it?

Corn is a delicious side dish that even freezes just as good! In an airtight container, freeze for up to 2 months.

Thaw overnight and reheat as usual.

Tips for No Leftovers

• Use any additional Cajun corn as a topping on tacos, southwest salad, or nachos.
• Use Creole or Tony Chachere spice blend in a pinch. You can also use lemon pepper seasoning with a dash of cayenne pepper or red pepper flakes.
• Serve alongside fried chicken or buttered seafood!
• Store leftovers in an airtight container for up to four days, or freeze for up to two months.
• Swap the cream for chicken stock.
• Refresh the flavor with a dab of butter before heating again!
• If you are craving actual Wingstop Cajun Corn, try frying up the mini cobs!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

As the perfect side dish, it’s an easy recipe you can pair this with any cookout favorite like a seafood boil, fried chicken night, or even Taco Tuesday!

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