If your eyes popped at the thought of this, imagine your friends. This dish is served at some bbq places and state fairs in the American south. It tastes sort of like grilled corn, with a yummy cornmeal crust on it. A modern deep-fryer and common sense eliminate most of the muss and fuss around deep frying. Nice served with a lime wedge.
If using frozen corn on the cob, thaw first. If you want this to be more like finger food, then cut the cobs into 2 inch (5cm) sections, instead of halves. You can use 1/2 cup self-rising flour, as they would in the South, instead of the (1/2 cup flour plus 3/4 teaspoon baking powder). If you do, when seasoning, bear in mind that most commercial varieties of self-rising flour already have salt in them (not that southerners wouldn't throw in more salt, anyway.) Instead of buttermilk, you can use 1/2 cup milk or cream, with 1/2 teaspoon vinegar added to give it a bit of tang. Feel free to play with the seasoning in the flour coating. You may wish to try some chile flakes, some chipotle powder, cayenne pepper, white pepper instead of black, etc. This recipe is easily doubled, tripled, etc. When you are doing the deep-frying, though, only put in as many pieces of corn at one time as that won't lower the oil temperature way down too much -- about 3 or 4 pieces. The secret to good deep-fry is really hot oil so that the food cooks before it has a chance to absorb much oil.