Saveur

Photo: Tamara Reynolds

Vegetable oil
8 ears supersweet corn
Salt

1. Pour oil into a large pot to a depth of 2" and heat over medium-high heat until the temperature reaches 365 degrees on a candy thermometer.

2. Shuck corn and fry, several ears at a time, until most of the kernels are deep golden, 3-4 minutes per batch.

3. Drain corn on paper towels and season to taste with salt, if you like.

SERVES 4 - 6

This article was first published in Saveur in Issue #60