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. 


12 ears white corn, 1 cup seasoned crispy fish fry, 1/4 cup self-rising flour, 1 teaspoon granulated garlic, 1 teaspoon black pepper, 1 1/2 cups low fat buttermilk, oil for deep frying.

Get out a bowl, add the fish fry, flour, granulated garlic, and black pepper, mix well, and set aside.  Get out another bowl, add the buttermilk, set it aside.  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.  Put the corn in the buttermilk then in the fish fry mixture.  Make sure the corn is evenly coated on all sides. 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. Get out the deep fryer; when the 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.

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