Schuler’s Deep-Fried Corn Is The Side Your Summer Needs

BUY IT: $26.95;

Shuler’s Barbecue in Latta, South Carolina, is home to this delicious barbecue side. Among many tasty dishes on Shuler’s long buffet, guests always reach for this deep-fried corn, and it never disappoints. Matt Moore, author of the new book, The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, says, “If you can fry it, you’ve gotta try it,” and this corn is no exception. It’s one of his favorite recipes from the book. The best part of making Shuler’s Deep-Fried Corn is that the recipe couldn’t be easier or quicker to prepare. You’ll heat some vegetable oil, fry the ears of corn, and finish them off with melted butter, kosher salt, and black pepper. Matt recommends keeping the finished corn in a warmed oven until ready to serve. It’s simple and savory, and it always keeps people coming back for more. Try this recipe for your next barbecue or for a weeknight dinner—your guests will thank you.


Imagine my surprise as I'm making my way down the long buffet at Schuler's Barbeque in Latta, South Carolina amongst the pork and the ribs when I come across this specialty, deep fried corn. As I like to say, if you can fry it you got to try it and I'm glad I did and this is one of my favorite recipes in the book. So, I'm going to start out, I've got a dutch oven here over medium-high heat. And I am going to add just enough vegetable oil until it reaches just about 2 1/2 inches high. So our oil has reached the perfect 350 degree temperature for frying. So using my tongs, very carefully, I want to add each ear to the pot. And I like to fry these for about 2 1/2 to 3 minutes, turning them on occasion until they reach a deliciously perfect golden brown. Okay so it's been about three minutes. These are perfectly golden brown. So I'm just gonna use my tongs and transfer these to a plate. Now I like to work these in batches. So if I was planning on having dinner a little bit later on, I would just put these in a warmed oven until I'm ready Served. So as soon as these guys come out of the frier, I like to finish with just a little bit more love. Got some melted butter here that I like to brush on. Just gonna get that pretty liberally over each ear. [MUSIC] So I'll finish up with a little bit of kosher salt and some fresh cracked pepper. [MUSIC] And these are ready for the table.

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