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Shuler’s Barbecue in Latta, South Carolina, is home to this delicious barbecue side. Among many tasty dishes on Shuler’s long buffet, guests always reach for this deep-fried corn, and it never disappoints. Matt Moore, author of the new book, The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, says, “If you can fry it, you’ve gotta try it,” and this corn is no exception. It’s one of his favorite recipes from the book. The best part of making Shuler’s Deep-Fried Corn is that the recipe couldn’t be easier or quicker to prepare. You’ll heat some vegetable oil, fry the ears of corn, and finish them off with melted butter, kosher salt, and black pepper. Matt recommends keeping the finished corn in a warmed oven until ready to serve. It’s simple and savory, and it always keeps people coming back for more. Try this recipe for your next barbecue or for a weeknight dinner—your guests will thank you.