- 4 ears fresh sweet corn on the cob shucked and silks removed
- 2 cups buttermilk
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- vegetable oil enough for ¼ inch of oil for frying
- Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc.
- Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.
- In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into baking dish to roll the corn in.
- In a 10 to 12-inch skillet, pour enough vegetable oil to measure ¼ inch. Heat the oil on medium high heat.
- Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.
- Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 ½ to 3 ½ minutes per side, until golden brown, be careful not to burn the corn. Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.
- Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.
- Serve as soon as corn has drained on paper towels.
We can’t stress enough that this can be dangerous. If you are not extremely careful to make sure that the corn is dry before frying it could result in severe burns on your skin.TIP: If you don’t have buttermilk, you can make your own. Use 1 cup of 2% or whole milk with one tablespoon of vinegar mixed in for this recipe.TIP: One way to check if the oil is ready for frying is to stick the end of a dry wooden spoon into the oil. If small bubbles form around the wood and start to float up, the oil is ready. If the oil is bubbling hard, the oil is too hot. Remove the pan from the heat, let the oil cool down for a few minutes and re-check the oil. Place the oil back onto the burner and turn the heat down to between medium-high and medium.TIP: Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.
Calories: 264kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 723mg | Potassium: 509mg | Fiber: 5g | Sugar: 12g | Vitamin A: 508IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 2mg