Sweet Corn Tempura Recipe

Prepare corn

If using fresh corn, remove kernels from 3 medium ears using a sharp knife. If using frozen, thaw and drain excess moisture. Pat kernels dry with paper towels. Toss kernels with 1 tablespoon neutral oil or melted butter to help batter adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (7–8 cm). Heat over medium-high until oil reaches 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F while frying.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. In a separate bowl, lightly beat the cold egg and add 1 cup ice-cold sparkling water (or very cold water). Pour the liquid into the dry ingredients and stir briefly with a fork—do not overmix; lumps are fine. Batter should be cold, thin but clingy; if too thick, add up to 1–2 tablespoons cold water.

Batter and fry

Working in small batches to avoid overcrowding, dip or toss 1/3–1/2 cup corn kernels into the batter so they are well coated. Use a slotted spoon or tongs to gently drop battered corn into the hot oil. Fry until batter is crisp and pale golden, about 2–3 minutes per batch. Turn if needed for even color. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Lightly season with flaky sea salt while still hot if desired. Keep finished batches warm in a single layer in a low oven (200°F / 95°C) while you fry remaining corn.

Combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake and 2 tablespoons granulated sugar in a small saucepan. Add the sliced ginger if using. Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer until slightly thickened and syrupy, about 6–8 minutes. Remove and discard ginger slices. Keep warm. The sauce will thicken further as it cools; if it becomes too thick, stir in 1 teaspoon water to loosen.

To glaze the corn: transfer fried corn to a mixing bowl, drizzle about 2–3 tablespoons of the warm kabayaki sauce over the corn and toss gently to coat evenly. Reserve remaining sauce for serving on the side.

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 2 tablespoons chopped cilantro, 1 tablespoon chopped chives, 1 teaspoon fresh lime juice, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust heat or acidity to preference. Chill briefly if not using immediately.

Arrange glazed tempura corn on a serving platter. Drizzle or dot with spicy herb mayo (you can pipe or spoon it), sprinkle toasted sesame seeds and sliced scallions over the top. Serve with lemon or lime wedges and extra kabayaki sauce and spicy mayo on the side for dipping. Serve immediately so the tempura stays crisp (best within 15–20 minutes).

Leftover notes: Tempura is best eaten fresh. If necessary, re-crisp in a 350°F (175°C) oven for 5–7 minutes; do not microwave, which makes it soggy.