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Interesting. I have been a chef for over 20 years, and I have never heard of anybody using whole corn kernel as breading. I have used cornflakes and cornmeal hundreds of times, but never whole corn. I can see how delicious this would be when the sweet-corn caramelizes, but it is not going to stick without some sort of batter. It is physically impossible. I would just use a simple egg batter, no flour or starch. That would be nice and light, and give the corn something to adhere to.

Bon appetite!

Interesting. I have been a chef for over 20 years, and I have never heard of anybody using whole corn kernel as breading. I have used cornflakes and cornmeal hundreds of times, but never whole corn. I can see how delicious this would be when the sweet-corn caramelizes, but it is not going to stick without some sort of batter. It is physically impossible. I would just use a simple egg batter, no flour or starch. That would be nice and light, and give the corn something to adhere to.

Bon appetite!

Interesting. I have been a chef for over 20 years, and I have never heard of anybody using whole corn kernel as breading. I have used cornflakes and cornmeal hundreds of times, but never whole corn. I can see how delicious this would be when the sweet-corn caramelizes, but it is not going to stick without some sort of batter. It is physically impossible. I would just use a simple egg batter, no flour or starch. That would be nice and light, and give the corn something to adhere to.

1
source | link

Interesting. I have been a chef for over 20 years, and I have never heard of anybody using whole corn kernel as breading. I have used cornflakes and cornmeal hundreds of times, but never whole corn. I can see how delicious this would be when the sweet-corn caramelizes, but it is not going to stick without some sort of batter. It is physically impossible. I would just use a simple egg batter, no flour or starch. That would be nice and light, and give the corn something to adhere to.

Bon appetite!