Ingredients:

Vegetable oil for frying + 2 extra tablespoons

12 frozen mini corn cobs, thawed

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon black pepper

1 1/2 teaspoons cayenne pepper

2 teaspoons dried thyme

1 1/2 teaspoons salt

Instructions:

Heat the vegetable oil to 350°F in a deep fryer or heavy-bottomed pot over medium heat.

Carefully place the corn into the oil, 3 to 5 cobs at a time, using a pair of tongs. They should start sizzling right away. Cook for 3 to 4 minutes, until the corn cobs are a light golden brown and the edges of the kernels appear slightly crispy.

Remove the cobs from the oil using the tongs and allow them to drain over paper towels.

In a small mixing bowl, combine all the seasonings and mix well.

Place the fried corn cobs in a large mixing bowl. Top with the seasoning blend and 2 tablespoons of vegetable oil. Toss well with a rubber spatula or mixing spoon.