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
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: