Fried corn on the cob

It’s state fair time in Texas, so I thought it was the perfect opportunity to share a little fried goodness on the blog!

Here’s what you’ll need to make 4 half cobs of fried corn on the cob:

2 ears of fresh sweet corn, husks and silks removed

2 cups flour

2 cups buttermilk

2 eggs

Sea salt

Pepper

Cayenne pepper

Vegetable oil

Heat the oil in a heavy skillet on medium-high heat.

Cut the ears of corn in halves.

Pour the flour on a plate and season to your liking with the salt and peppers.

Pour the buttermilk into a small bowl. Add eggs and mix well.

Dip the corn, one at a time, into the dry ingredients, then the wet, and then the dry again.

When the oil is good and hot — about 350 degrees — carefully place the ears into the skillet. Cook about 3 minutes per side or until golden brown. Drain on paper towels.

I served ours with a peppercorn roast tonight. They looked like this: