Mix the milk and egg together in a shallow bowl. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
Heat 1/2 inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
Using tongs, carefully place the corn in the heated oil and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it’s frying to make sure it doesn’t overcook and the oil does not bubble over the pan.
Then move the corn onto a plate lined with paper towels to soak up any excess oil from the frying.
Serve as soon as the corn is cool enough to touch and enjoy!
Notes
*Make sure that the corn is dry before frying.
*These are best served fresh from the oil but you can store any leftover corn in the refrigerator for up to 5 days.