Step 1

Place all 4 ears of corn in a gallon size ziploc. Pour the buttermilk on top of the ears of corn and seal the ziploc.

Step 2

Place the sealed bag into a 8 x 8 baking dish, this will help keep the buttermilk contained just in case any leaks out. Allow the corn to rest in the buttermilk for 15 minutes on one side, then turn the corn baggie over to rest for 15 more minutes.

Step 3

In a small mixing bowl whisk the corn meal, all-purpose flour, italian seasoning, onion powder, salt, paprika, and black pepper. Pour the cornmeal mixture into baking dish to roll the corn in.

Step 4

In a 10 to 12-inch skillet, pour enough vegetable oil to measure 1/4 inch. Heat the oil on medium high heat.

Step 5

Remove the soaked corn from the buttermilk, one ear at a time, and place in the cornmeal. Roll the ears of corn to completely coat.

Step 6

Using tongs, carefully place the ears of corn in the heated oil. Cook for 2 1/2 to 3 1/2 minutes per side, until golden brown, be careful not to burn the corn. Keep a very close eye on the oil, making certain to adjust the heat up or down to keep the oil from bubbling over.

Step 7

Place the cooked ears of corn onto a plate lined with paper towels, to soak up any excess oil.

Step 8

Serve as soon as corn has drained on paper towels.