This is the stovetop version of my corn, I didn't have time for my crockpot version. This was just a quick and easier version this time!

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

Nice flavors. With fresh corn in season, We like trying new things. This is really nice, specially with good fresh corn. I would like to try it with fresh mint instead of basil also.Not really a hard dish, I think cutting the kernels off the cob was the hardest part. Well, maybe cleaning up the mess from cutting the kernels off the cob 😉

I always thought butter was the best seasoning for corn, but there were no recipes to make toast with the standard corn-and-butter combination.It's so difficult to mix everything together if you mix in all of the corn in one go. So, start off with half the amount. Recipe by ayureo

Inspired by today's garden harvest and batch of corn I received from a neighbor! The fresher the corn, the better! I added some beet greens that I had on hand, but you can change it up with something else or leave out the greens completely. Also, try different spices & herbs!This was really good on it's own, but also a nice topping for bread/sandwiches/salads/etc.

This is one of my absolute favorite ways to cook fresh sweet corn! It's so simple and really takes advantage of the corn's natural sweetness. Last summer I think almost of all of the corn I bought ended up being turned into this soup! If you use old corn or some that has dried out a little (wrinkly kernels), it won't turn out very good so I highly recommend using very fresh, in-season corn with plump kernels.

I like to think about the combination of filling for the muffins. I like the idea of muffins with basil ...and I combined with other ingredients that go well with it.There is no specific tips, just use any ingredients you like.They taste better after you let them sit for a while after baking. Recipe by Yumi`s cafe

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue

When corn was first imported into Europe, it made people sick. And when ground, the flour did not make dough. So it became animal feed. In the Americas, people thrived on it. Still do.The reason is that corn needs to be nixtamalized, that means the corn flour needs to have caustic added to become digestible, to make flour, to reduce mycotoxins 97-100%, and to grind easier.Mayans used, and still use, the ashes from cooking fires to add caustic. Commercial corn processors that make corn flour use food grade lime.If you grow and grind your own corn, you can use ashes or lime. We use oakwood ashes.

This recipe was inspired by heavily laden blackberry bushes in the yard, and the last of the fresh corn. The recipe is for two, but can easily be doubled for four.

Bought some fresh corn on impulse so I made this. Only real step here is charring the corn, otherwise it's just assembling ingredients. Obviously too, can be adapted in whatever way suits your taste.

#HFFMONSOONSPECIALVery Yummy, tasty and Perfect recipe using corn in this Monsoon .