Sweet Corn Hush Puppies with Lime-Cilantro Aioli

Servings: 12 hush puppies


  • 2 ears of corn
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon hot sauce
  • 2 tablespoons chopped scallions
  • Vegetable oil for frying

Lime-Cilantro Aioli

  • Make ahead
  • 2 tablespoons chopped cilantro
  • 1/2 cup mayonnaise
  • Zest of 1 lime
  • 4 teaspoons lime juice


  • Slice off corn kernels. Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add buttermilk, melted butter, hot sauce, corn, and scallions, and then stir until just combined.
  • Pour 2 inches of oil into a heavy-duty pot. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into 1 1/2 inch sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until
  • golden brown and cooked through, turning with wooden spoon for even browning, 2–3 minutes. Serve warm hush puppies plain or with aioli dipping sauce, below.

Lime-Cilantro Aioli

  • Whisk together all ingredients in a small bowl. Store in refrigerator overnight. Serve with hush puppies.


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