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Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred - cut the corn in-half horizontally.
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Place oil in a large Dutch Oven and heat to 375F. It is best to use a cooking thermometer.
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Combine corn meal, flour, salt, black pepper, sugar and baking powder in a medium bowl. Mix well.
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Combine egg and buttermilk in a medium bowl and mix well.
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Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter.
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The batter should be lumpy. Set it aside to rest 5-10 minutes while oil is heating.
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Stick the skewers at least half-way into each ear of corn.
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Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess.
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Pour the batter into a tall glass or jar - leave some room at the top so the batter won't overflow when corn is dipped into the batter. Refill the glass when needed.
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Hold the corn by the skewer and quickly dip in and out of the batter in the glass.
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The batter should hold well to the sides of the corn. If it seems a little too thick, wipe off excess batter with your finger, then add a little buttermilk to the remaining batter. If the batter seems too thin, add a little more cornmeal.
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Now - be very careful with this next step.*See notes.
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Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil.
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Turn the corn often until golden brown - approximately 2 minutes.
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Set on a cooling rack which has been placed over paper towels.
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Repeat until all corn is cooked.
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Enjoy!