Directions

• Shuck, wash and pat dry corn.
• Roll corn on a cutting board with about ½ cup of cornstarch spread on it (this helps the batter stick well) Set aside.
• in a large mixing bowl, combine all dry ingredients and whisk well.
• In separate dish, combine egg and buttermilk.
• Dredge corn in the cornmeal/flour mixture, then dip it in the egg/buttermilk mixture, then dredge again in the cornmeal/flour mixture until nicely coated.
• Heat oil to 350°F. Cook 2-3 ears at a time. Cook for about 4-5 minutes until golden brown. Let cool on a paper towel before serving.