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Buttermilk Fried Corn

Yield Makes 4 servings


  • 3 cups fresh corn kernels
  • 2 1/4 cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • Corn oil

How to Make It

  1. Stir together corn and buttermilk; let stand 30 minutes. Drain.

  2. Combine flour and next 3 ingredients in a large zip-top freezer bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.

  3. Pour oil to depth of 1 inch in a Dutch oven; heat to 375°. Fry corn, in small batches, in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately.