Last week, I took a trip down barbecue lane with Matt Shelley and the BBQ Snob (aka Daniel Vaughn, Texas Monthly‘s barbecue editor). I can’t even recall our conversation at Off the Bone Barbeque; I was so preoccupied with a beautiful container of cheese fries, loaded up with green onions, bacon, brisket, peppers, and all this other good, but bad-for-you stuff.
But the fried corn was by far the best part of the meal.
There’s a man who stands next to a fryer at Off Bone Barbeque at South Lamar Street, and his sole job is to handle all the oily, greasy side orders. I don’t know his name, but I’m in love with him. His deep fried corn is an amazing two-dollars-worth of crispy, crackly corn kernels, seasoned with spice. Squeeze a little lime love over the corn before you start, and you’re life is gold.
