- Separate and wash dandelion greens, removing any bad spots on the leaves as you go.
- Combine corn meal, flour, salt, and pepper in a bowl.
- Pour buttermilk into a separate large bowl.
- Add peanut oil to a cast iron skillet set over medium-high heat.
- Dip individual stalks of dandelion into the buttermilk, making sure to coat, and then dredge in corn meal mixture.
- Place breaded stalks on a large plate or sheet tray until all are breaded.
- Place breaded dandelion greens in hot oil and fry, about 2 minutes per side, working in batches of 4–6.
- Season fried greens to taste with salt and pepper and serve with Corn Cob Pepper Jelly.
Corn Cobb Pepper Jelly
- Combine corn cobs and water in a stock pot and bring to a boil. Reduce heat and let simmer for 25–30 minutes, or until mixture has reduced by a quarter.
- Pour mixture through a strainer, reserving liquid and discarding cobs.
- Return corn water to stock pot and add all peppers, sugar, vinegar, and salt.
- Bring pepper/corn mixture to a boil. Reduce heat to a simmer for 8 minutes.
- Stir in fruit pectin, making sure there are no clumps.
- Transfer mixture to another container to cool. At this point, you can process and can the jelly or just refrigerate it if you plan to use within a week.