Voodoo Pinheads Fried Sweet Corn
On a recent trip to Voodoo Taco at Ak-Sar-Ben Village I tried a fabulous side dish they called Pinheads, a fried corn on the cob and I was smitten. So, naturally, I had to try and replicate them in my kitchen. At Voodoo Taco I had them fresh from the fryer and burned my fingers on the cob so my first remedy was to fry mine using skewers which solved that problem and made them easier to fry and most importantly—EAT!
Approx. Times: Prep 15 minutes Cook Approx. 5 minutes per batch or about 20 minutes
- 1 cup milk
- 1 egg beaten
- 1 cup parmesan cheese
- 1 cup flour
- 1 teaspoon Accent Seasoning Salt
- 3 teaspoons ground red pepper or chili powder (to taste)
- 4 ounces finely crumbled cohita or feta cheese
- 6 ears of corn, husks and silk removed, cut into 2" cross sections
- About 12 skewers cut in half
- 6 cups canola or vegetable oil for frying
I always let the oil cool when I'm done cooking then strain it using cheesecloth, put it back in the bottle and refrigerate until the next time I fry. In directions below, you could begin heating the oil to 350° F while you're doing the prep so it's ready to go when you are.
- 1 cup ranch dressing
- 2 tablespoons sriracha (or to taste)
Mixed together and put in small salad dressing cups for dipping. Instead of sprinkling the Cohiba cheese on as noted below, you could also put it in your dipping sauce but you may have more than you need if you do it this way. Increase or decrease proportions of dipping sauce depending on whether you're a light dipper or a slam dunker.
- Combine milk and egg in a bowl and mix well.
- Combine flour, grated parmesan cheese, seasoned salt, red pepper in shallow dish and mix well.
- Stick a skewer into each section of corn then dip each piece of corn on the cob into the milk and egg mixture, shake off excess
- Roll each section in the seasoned flour mixture, shake off excess
- In a deep fryer, heat oil to 350 degrees. Add corn in batches and fry each batch for 5 minutes or until golden brown. Remove from fryer, sprinkle with Cohiba cheese and drain on paper towels.
Serve with whatever main dish you like. It obviously goes with tacos or it wouldn't be a hit at Voodoo Taco. We did a more traditional grilled flatiron steaks with roasted asparagus and mashed potatoes.
Let me know how it turned out! Ours was a hit.