Fried Pickles Balmer Street Corn Recipe

Pat pickle slices dry with paper towels to remove excess brine. This helps the batter cling and reduces sputtering during frying.

In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, and smoked paprika.

In a separate small bowl, whisk the egg with the cold sparkling water until combined. Pour the wet mixture into the dry and whisk lightly until you have a slightly lumpy batter. Keep the batter cold (place bowl over an ice bath briefly if batter warms).

Heat vegetable oil in a heavy-bottomed skillet or pot to 350°F (175°C). Use enough oil to have about 1 to 1.5 inches depth for shallow frying.

Working in batches (about 6–8 slices at a time depending on pan size), dip each pickle into the batter, letting excess drip off, then carefully place into hot oil. Fry until golden brown and crisp, about 2 to 3 minutes per side.

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet lined with paper towels. Immediately sprinkle lightly with additional salt if desired. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

If using fresh corn, cut kernels off the cobs. If using frozen, thaw and drain well.

In a medium skillet over medium-high heat, add the olive oil and butter. When butter is foaming, add the minced shallot and sauté for 1 to 2 minutes until fragrant and translucent.

Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and tender, about 6 to 8 minutes. Increase heat briefly to get a few browned spots but avoid burning.

Remove from heat and stir in the lime juice, chopped chives, crumbled cotija, Old Bay, and salt. Taste and adjust seasoning. Keep warm.

In a small bowl, combine the mayonnaise, Greek yogurt, hot pepper sauce, dried dill, garlic powder, lemon juice, and salt. Whisk until smooth and well combined.

Taste and adjust heat or tang: add more hot sauce for spice or a pinch of sugar if you want to mellow the acidity. Refrigerate until ready to serve.

In a small bowl, combine the mayonnaise, lemon juice, grated garlic, and black pepper. Whisk to blend and refrigerate until serving.

Arrange a bed of warm Balmer Street corn on each serving plate or a large platter.

Nestle the fried pickles on top of the corn.

Drizzle Wayward Ranch Hot Pepper Aioli and small dollops of Charles Street Mayo over the pickles and corn. Use about 1 to 1.5 tablespoons of each sauce per serving, adjusting to taste.

Lightly dust the whole plate with Old Bay seasoning, sprinkle the chopped rolled chives and additional crumbled cotija over everything.

Serve immediately with lemon or lime wedges on the side for squeezing over the corn and pickles.