Ingredients
Corn
- 6 ears of corn, halved
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 4 tablespoons baking powder
- 2 cups light beer
- 1/2 cup buttermilk
- 1/4 cup cornstarch
- 4 cups vegetable oil
Dipping Sauce
- 1 1/2 cups yogurt
- 1/4 cup chopped chives
- 4 tablespoons chopped parsley
- 4 tablespoons chopped dill
- 1 teaspoon salt
- 2 tablespoons lemon juice
Steps
Corn
- In a large bowl, combine cornmeal, flour, salt, black pepper, cayenne and baking powder. Slowly add beer and buttermilk and set aside to thicken, approximately 5 minutes. Skewer each corn half and dust in cornstarch.
- Heat oil in a pan to approximately 375 degrees, and dip corn completely in batter. Fry ears until golden and repeat until all ears are fried. Serve with dipping sauce immediately.
Dipping Sauce
- Mix all of the ingredients together well.