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

  1. 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.
  2. 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

  1. Mix all of the ingredients together well.