My mother would prepare fried cream corn. My paternal Grandma would prepare fried corn on the cob. Both are delicious! Love is sharing; therefore, I am gonna share my Grandma’s recipe with you. Grandma made up her own fry batter, I’m buying mine.
FRIED CORN ON THE COB
1 cup seasoned crispy fish fry, 1/4 cup self-rising flour, 1 teaspoon granulated garlic, 1 teaspoon black pepper, pour in a bowl and mix well and set aside. 1 1/2 cups low fat buttermilk, pour in a bowl, oil for deep frying.
Get out a heavy pot, add enough oil to deep fry the corn. Heat the oil to 350-400 degrees. You are going to use the buttermilk as a wash for our corn. 12 ears of frozen corn, thaw out completely. When the corn is completely thawed, put the ears in the buttermilk then in the fish fry. Put the corn on a cookie sheet, for about 8-10 minutes. This sitting time ensures the coating sticks to the corn if necessary repeat the buttermilk and fish fry dipping process. Insert sticks. When your oil reaches 400 degrees, slowly add the corn, fry until the corn floats to the top and is golden brown. Remove from the oil and place on a wire rack to drain.