3 tablespoons unsalted butter
1 ear sweet corn, husk removed and washed
Frying vegetable oil
1 cup all-purpose flour
1/2 cup stone-ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon Old Bay
1 teaspoon salt
1/2 cup, plus 2 tablespoons, whole milk
3/4 cup shredded Monterrey Jack (cheddar would work great, too!)

Buttermilk Ranch Dressing:
4 tablespoons mayonnaise
3 tablespoons Greek yogurt (or sour cream)
1/2 cup buttermilk, shaken
1 garlic clove, minced
2 tablespoons minced shallot
1 tablespoon minced fresh italian parsley
1 tablespoon minced chives
1 teaspoon hot sauce of choice (I used Texas Pete)
Salt and freshly ground pepper