Buttermilk Fried Corn

2 cups fresh corn kernels
1 1/2 cups buttermilk
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper Corn oil

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 degrees F. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.

Makes about 2 cups fried corn.