A month or two ago, Saveur magazine ran a small piece about a bbq joint in Kentucky that serves deep-fried corn on the cob. The restaurant wouldn't reveal exactly what type of corn they use, or even who their supplier is, but they did say (and Saveur's tests confirmed) that this method works best with super-sweet corn, because the high sugar content reacts well to the frying process.
Yesterday I finally got around to trying this out. I got myself some sweet corn at the local farmer's market and followed Saveur's frying direx (oil at 365 degs., fry corn for about 4 mins.). The corn looked beautiful -- the very definition of golden brown.
And it tasted...okay. I mean, it was good, but it didn't taste that different from grilled corn. Certainly not the life-changing experience I was hoping for, and probably not worth the hassle of frying. An interesting experiment, though. Has anyone else tried this?