For the mayonnaise: Boil the corn
in a small pot of salted water or microwave for 3 to 4 minutes. Cool. Cut the kernels from the cob and then run a knife along the cobs to press out the milky juices into the bowl. Discard the cob or save for making a broth
the corn kernels in the milky juices, mayonnaise, sour cream
and chile, together in a mini-food processor until smooth. Season with 1/2 teaspoon salt and pepper. Set aside.
For the tomatoes: Cut the tomatoes into wedges, about 3/4-inch at the thickest, about 16 wedges per tomato.
Pour 2 to 3 inches of oil in to a medium pot and heat over medium-high heat until a deep-fry
thermometer registers between 350 and 360 degrees F.
Mix together the panko and cayenne with 1 tablespoon salt in a bowl. Put the flour in another bowl, and in a third bowl pour the buttermilk. (Have a bowl of water for dipping your fingers to keep them clean while breading
the tomatoes wedges first in the buttermilk
, then the flour, then again in the buttermilk and then finally dredge in the panko, turning as needed to make sure they are well coated. Working in batches of 4 or 5 pieces, fry the tomatoes, turning as needed, until golden brown, about 3 minutes. Transfer to paper towels and season with salt.
Serve the tomatoes with the mayonnaise