• Carefully shuck the corn and remove the silks if you have not already. Cut the ears of corn in half so you have four small pieces.
  2 ears of corn
• Place the cut ears of corn in a plastic bag, then pour the buttermilk on top of the ears of corn and seal the bag.
  1 cup buttermilk
• Lay the sealed bag on its side and smoosh it around, trying to get the buttermilk into all the nooks and crannies of the corn. Allow the corn to sit in the buttermilk for 15 minutes on one side, then flip the bag over & repeat on the other side. (If it's hot in your house, you can put the corn in the fridge while you do this.)

To Fry Corn in a Deep Fryer

• After 30 minutes have elapsed, begin heating your oil. If you are using a deep fryer, heat the oil to 360°F. (If you are frying on the stove, see the stovetop instructions in the next section.)
  2-4 cups peanut oil for frying
• In a shallow bowl, combine cornmeal, all-purpose flour, creole seasoning, salt, smoked paprika, & black pepper.
  ½ cup yellow cornmeal, ¼ cup all-purpose flour, ½ teaspoon Tony Chachere's Creole Seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
• Remove the ears of corn from the buttermilk, dripping off any excess buttermilk, then roll the ears of soaked corn in the cornmeal mixture. Roll one ear of corn at a time, then place it on a plate to rest.
  
• Shake off the excess flour and cornmeal, then carefully place a few ears of corn into the hot oil. Shake the basket every few minutes to ensure that the ears of corn do not stick together, then remove after about 5 minutes when the ears of corn are perfectly golden brown.
  
• Move the cooked ears of corn to a rack lined with paper towels to soak up any excess oil.
  
• Serve immediately.

To Fry Corn on the Stove

• If you are frying your corn on the stove, you can use a large Dutch oven or a large skillet. Heat the oil over medium-high heat. In the skillet, you will want to use about 1/2 an inch of oil; in a Dutch oven, you can use more oil - use your best judgment.
• On the stove, you will need to roll the ears of corn and fry all sides to ensure that all of the sides cook fully.
• Cook for 2 - 4 minutes per side until each side is golden brown. Do not cook too many ears of corn at one time, as this can cause the oil temperature to drop quickly, and the corn will not cook; it will just absorb the oil.
• Place the cooked ears of corn onto a plate lined with paper towels to soak up any excess oil.
• Serve immediately.