When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

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.

Every year in the summertime, we receive a lot of corn as gifts from acquaintances. But I'm not very fond of the texture of the corn kernels, so I always end up making corn potage soup with it. When corn is not in season, I use store bought corn paste instead of fresh corn, but the intensity of the color, flavor, and sweetness is just not the same!!Use corn as soon as possible after picking. Any more than 3 days after harvest, and the flavor is not so good anymore. What we do at my house is to at boil all the fresh corn cobs, wrap them in plastic wrap and put them in the refrigerator. Alternatively you can remove the kernels and freeze. This year we received 22 ears of corn! We add potatoes only when we've got some that need to be used up, the soup is fine with out them too. Recipe by Ayako

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.

It's the season for delicious fresh corn. Corn is great simply boiled, but my family recommends this way of eating it. It's a great drinking appetizer.If you don't have fresh corn, use canned corn instead.If you add too much fish sauce it will become too salty, so please adjust the amount depending on how much corn you have. For 1 serving (from 1 corn on the cob). Recipe by Ponie

Made this again last night with tacos.. Everyone at the taco party loved them. A great way to spice up boring corn! :)

I love corn and tomatoes. I definitely love green beans mixed together I was happy with it!!

TipsDrain the water from the canned corn. Mix it with the ground meat to blend the sweetness of the corn into the filling.

This is a pre-Columbian soup popular in Mexico, especially during corn season. This is my version.

★★★ 200 reviews on Cookpad ★★★The soy sauce flavor enhances the sweetness of the corn, and the aroma of butter is delightful! The crispy bits are also fragrant!The origin of this recipeA classic rice dish for corn season. I made it into a recipe.

This luxurious soup is only possible during the season when fresh corn is available. Experience its surprisingly clear sweetness directly.The origin of this recipeThis recipe was taught to me by my mother.

Corn is widely available during the rainy season. Everyone uses corn in some way—roasting it over a fire is common across the country, and where sweet corn is available, people also make corn chaat by boiling it. I made corn fritters because fritters are also popular during the rainy season. As soon as this challenge came up, I decided to make fritters using ground corn, though I hadn't decided what else to add. After seeing @Sudha ji's recipe, I finalized the ingredients. Thanks to @SudhaAgrawal_123 for sharing the recipe link in the group.Friends, I made this recipe—try making it yourself this rainy season and share it with others.