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Nutrition Facts
Serving Size 1 cups 424g Recipe makes 2 cups)
Calories 507
Calories from Fat 47		(9%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1394mg		58%
Potassium 862mg		24%
Total Carbohydrate 101.8g		33%
	Dietary Fiber 8.4g	33%
	Sugars 14.1g
Protein 18.7g		37%
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Buttermilk Fried Corn

Recipe #47842 | 37 min | 35 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharon123
Dec 8, 2002

What a cool way to use fresh corn! Yummy on salads, soups, or casseroles! Prep time includes marinating time.

2 cups (change servings and units)

Ingredients

2 cups fresh corn kernels
1 1/2 cups buttermilk
2/3 cup flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
corn oil

Directions

1
Combine corn kernels and buttermilk in large bowl; let stand 30 minutes.
2
Drain.
3
Combine flour and next 3 ingredients in large zip-top plastic bag.
4
Add corn to flour mixture, a small amount at a time, and shake bag to coat corn.
5
Pour oil to depth of 1 inch in a Dutch oven; heat to 375*.
6
Fry corn, a small amount at a time, in hot oil 2 minutes or until golden.
7
Drain on paper towels.
8
Serve as a side dish or sprinkle on salads, soups, or casseroles.
9
Yield: 2 cups.

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Featured Reviews for This Recipe

From: KITTENCAL

On Feb 16, 2006

I could not find fresh corn this time of year so I use Green Giant frozen corn on the cob, and it works out quite well. We really enjoyed this different but great corn recipe, I will definately make this again... just wonderful! I look forward to making this with fresh corn!...Kitten

0 people found this review helpful

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From: Julie in TX

On Feb 18, 2005

This is soooo good. I wouldn't change a thing about this recipe. I grew up eating fried corn and absolutely love it!

0 people found this review helpful

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From: Geema

On Mar 22, 2003

Oh my!!! This recipe was a diet breaker...but boy was it worth it. The corn was so sweet and crispy that my DH and I ate the whole batch. I used the buttermilk that the corn soaked in to make a buttermilk cornbread to serve the next day with black bean soup. One of these days, I'll make this recipe again and use it as a great salad sprinkle. Thanks, Sharon123.

3 people found this review helpful

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From: 2Bleu (Bird&Buddha)

On Aug 2, 2008

Be very careful making these as they 'pop' in the oil. Even using a dutch oven we had a few close calls. That said, we made as directed and sprinkled the corn with a bit of sugar after getting them on the paper plate. This is similar to fried okra and very delicious.

2 people found this review helpful

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Read all 4 reviews