Enjoy perfectly golden corn pieces pan-fried to restaurant-quality standards, tossed with a smoky, spicy seasoning blend and served with lime wedges for a vibrant finish.
Cut each ear of corn in half, then cut each half into halves again, yielding eight pieces per ear.
Use a sturdy, large chef’s knife with a thick blade to avoid damaging the corn while cutting.
Heat oil to 175-180 °C (350-360 °F) and fry the corn pieces until they turn golden, about 6-7 minutes.
Avoid turning the corn too often during cooking to prevent the kernels from falling off.
Use a larger pan with less oil to minimize splattering and reduce fire risk.
Make sure the pan is completely dry before adding oil.
After frying, drain the corn pieces on paper towels or a clean kitchen towel.
While the corn is still hot, sprinkle it with the prepared spice mix made from dried fermented chili, kombu seaweed, smoked paprika, onion and garlic powders, salt, sugar, black pepper, and fresh cilantro.
Let the corn cool for at least half an hour to allow the oil to set, then serve with lime wedges and a smoky spicy dip if desired.