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“Summer and corn on the cob! Yipee and Yep MadCity Dale is having fun like a kid on the Sweet Corn Farm (Ideal Acres) back home in Indiana! In a heavy Dutch oven preheat peanut oil or other oil to 375 degrees F. Make a batter by combining the 1/2 cup cornmeal, 1/2 cup buttermilk and 3 beaten eggs. Combine flour, garlic powder, salt and black pepper (Dale's LUV seasoning) in a medium bowl or pan and set aside. Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, 1 at the time. Fry for about 3 minutes per ear or until golden brown. Drain on paper towels. Serve with corn holders in each end and in corn dishes (if you have them) while hot. Season as desired with salt and black pepper.”

Ingredients Nutrition


  1. Preheat oil in Cast Iron Dutch Oven to 350F at a depth of about 3" to 4".
  2. Shuck, wash, pat dry, cut in half, and set aside Corn on cob.
  3. Crack the eggs into medium bowl beat with a fork, mix in the buttermilk, then whisk in the cornmeal. If batter looks thin, stir in another few tablespoons of cornmeal. Set aside.
  4. In another bowl, mix together dry ingredients (white) flour, baking powder, seasoning and spread out on a plate.
  5. Oil at 375F, use tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
  6. Lower a piece of corn into oil until golden brown, about 3 minutes.

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