Ok I know what you're thinking but really it's not deep fried, just pan fried or sauted if you prefer. Years ago, a gal told me about her family Southern tradition of a side dish of fried corn and okra. Now, I am a fan of okra but only pickled and in Gumbo, but feel free to add it if thats your thing.
I use fresh corn cut from the ear. Saute in a fry pan in a tablespoon of olive oil. Season with salt and pepper and maybe a pat of butter. The corn will release some liquid and eventually carmelize a bit. The finished texture will be a little chewy, incedibly sweet and savory. Simply cook this way for about 8-10 minutes. Yum.