Yields 4 to 8 servings

8 ears sweet corn, shucked
Vegetable oil
Salt or seasoned salt

Heat vegetable oil in a large pot to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 365 degrees F on a candy thermometer.

Fry several ears of corn at a time. The corn is done when most of the kernels are deep golden. This takes about 3 to 4 minutes per batch.

Drain corn on white paper towels. Season to taste with salt or seasoning salt.