In a large stock pot on medium heat add the butter, onion, leek, celery, garlic, and sweat. Cook until softened. Add corn kernels, the corn cob itself, thyme, bay leaf, pepper corns and let it cook for 5 mins.

Add water, season and bring to a boil, simmered for 5 mins and then we add the cream. Let it cook/reduce for 10 mins.

Remove the corn cobs, bay leaves and thyme sprigs. Pour into a blender and mix until smooth. You might have to do this in batches depending on how large your blender is. You could serve it as it is or you could strain it for that velvet smooth texture. Season once again at the end if needed. If the soup is to thin cook it longer on the stove. If it is too thick add more water to thin it out.

Serve it with some homemade croutons, breadsticks or crackers.

In a medium stock pot pour the vegetable oil half way through. In a small bowl add the flour, corn flour, salt, potato starch/tapioca starch, salt, pepper and corn kernels. Mix well. Once the oil is hot add a few corn kernels at a time and let them fry until golden brown. Don’t add them all at once as the oil will bubble up while frying.

Keep going until they are all fried. Drain them on kitchen paper towel and transfer to a serving bowl. Add the masala powders on top, freshly chopped coriander and toss together with more salt and pepper if needed. Serve hot with lime wedges.

Preheat the oven to 180℃ and line an 8/9 inch loaf tin with oil and baking paper. In a mixing bowl, add the eggs, buttermilk, yogurt and whisk until combined.

Add 3/4 amount of corn kernels, flour, polenta, baking powder, spring onions, salt and mix until just combined. Pour over the melted butter and fold through. Transfer the batter to the loaf tin and set aside.

In a small bowl add the remaining corn kernels, parmesan cheese, freshly chopped parsley, pepper and stir around. Sprinkle this evenly over the batter and bake for 50-55 mins until golden and tooth pick inserted into the center comes out clean. Slice and serve, warm or cold.