Corn, sometimes called sweetcorn to differentiate it from the starchier varieties that are made into polenta, cornmeal and cornstarch, is a popular vegetable. It can be enjoyed in many ways, from a simple side-dish (grill or boil it, coat it with butter or lime juice then sprinkle it with salt) to much more elaborate dishes that use indulgent ingredients such as cream and black truffles. The two recipes that follow are relatively simple and let the unique flavour of corn shine through. Grilled corn with avocado and fried bamboo clams (pictured) Grilling the corn intensifies the flavour and adds a smoky note. Ideally, you should use a barbecue but it can also be prepared on a cast-iron ridged grill pan on a gas cooker. For the corn: 6 ears of fresh corn About 30ml fresh lime juice About 30ml extra-virgin olive oil 2-3 fresh Thai chillies, or to taste 2-3 shallots, minced 1-2 garlic cloves, minced A few strips of red, orange or yellow capsicum (optional) A small handful of fresh coriander 1 ripe avocado For the clams: 8-12 bamboo clams, about 8cm long Fine sea salt, freshly ground black pepper and rough-flaked sea salt (such as Maldon or fleur de sel) A coating such as plain flour, finely ground cornmeal, fine cracker crumbs or fine dried breadcrumbs Vegetable oil, for frying First, you need to grill the corn. Peel back the husks, leaving them attached at the base. Remove and discard the corn silk and smooth the husks back over the ears. Dip the ears of corn in water. If using a barbecue grill, push the coals to the sides and cook the ears over indirect heat in the centre. Cover the grill and turn the corn frequently. If using a ridged grill pan, heat it until it's very hot and oil the ridges. Add the corn (in batches, if necessary) then lower the heat, cover the pan and cook, turning frequently. With either method, cook the corn for about 10 minutes, or until the kernels are crisp-tender with a slightly charred flavour. Allow the corn to cool then peel off the husks and discard them. Use a sharp knife to cut the kernels from the cob. Remove the seeds and stems from the chillies then finely mince them. Toss the corn kernels with the lime juice, olive oil, chilli, shallots, garlic, capsicum (if using) and salt. Taste for seasoning and correct if necessary. Just before serving, chop the coriander and add it to the corn mixture. If the clams have not already been cleaned, carefully snip away the dark bits. Cut the clams lengthwise into two pieces. Pat the clams dry with paper towels and sprinkle lightly with salt and pepper. Pour the cooking oil to a depth of about 3cm in a skillet and heat it. Dredge the clams in the coating of choice and shake off any excess. When the oil is hot (180 degrees Celsius - check by using an oil thermometer or by dropping some of the coating into the oil; it should sizzle vigorously), fry the clams for two to three minutes, or until golden brown and cooked through. Drain on paper towels. Spoon some of the corn mixture onto each plate and add some of the bamboo clams and a few slices of peeled avocado. Sprinkle lightly with rough-flaked sea salt and serve. Corn fritters with tomato salsa For the fritters: 4 ears of fresh corn, husks and silks removed 30 grams unsalted butter, divided 1 large garlic clove, minced 2 large shallots, chopped 2 large eggs, separated 120ml whole milk 70 grams plain flour 1 tsp sugar Cayenne pepper, to taste Fine sea salt and freshly ground black pepper, to taste Vegetable oil, for frying For the salsa: 350 grams cherry tomatoes, diced 1-2 garlic cloves, minced 2-3 shallots, chopped Fresh Thai chillies, to taste 10ml fresh lime juice, or to taste A small handful of fresh coriander First, make the salsa: mix the tomato with the garlic, shallots, chilli, lime juice and salt, to taste. Just before serving, chop the coriander and stir it in. Bring a large pot of water to the boil, add the corn and cook for 30 seconds. Drain and rinse with cold water. Use a sharp knife to cut the kernels from the cob. Heat 15 grams of butter in a skillet, add the garlic and shallots and cook over a low heat until soft. Add the corn kernels and season to taste with salt, pepper and cayenne. Cook for several minutes, stirring often, until the corn is crisp-tender. Remove from the heat, stir in the remaining butter and cool completely. Whisk the egg yolks and stir in the milk. Whisk in the flour then use a rubber spatula to stir in the corn kernels. In a clean, dry bowl with a similarly clean, dry whisk, whip the egg whites with a pinch of salt. Whip until frothy then add the sugar and continue to whip until the whites form soft peaks. Stir one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites in two portions, trying to maintain as much volume as possible. Pour the vegetable oil into a large skillet to a depth of about 1cm and heat it. When the oil is very hot, use a spoon to scoop the batter into the oil - it should sizzle vigorously. Fry the fritters over a medium flame until medium brown then turn and cook the other side. Stir the batter before cooking the next batch. Drain the fritters on paper towels. To serve, put the fritters on plates then spoon the salsa on top. styling Vivian Herijanto