Steps

1. Wrap 1 ear of corn in plastic wrap with the husk on and microwave at 600W for 4-5 minutes. (Key Tip!) If using cold corn straight from the refrigerator, microwave for 5 minutes. This microwave heating intensifies the corn's sweetness and ensures it's fully cooked. Wrapping it in plastic wrap makes the husk easier to peel off later.
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2. In a bowl, combine 2 tbsp water, 1/2 tbsp mayonnaise, and 1/2 tsp Reduced Sodium Umami Seasoning. Mix thoroughly until the mayonnaise is completely incorporated. (Key Tip!) The oil from the mayonnaise creates a crispy texture and richness, while its flavor is not prominent in the final dish.
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3. Trim the base of the microwaved corn and peel off the husk.
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4. Hold the corn firmly with a kitchen towel and cut it in half crosswise.
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5. Along the cob, carefully slice off the kernels with a knife and place them in a bowl. (Key Tip!) The corn will be hot after microwaving, so be careful not to burn yourself. You can save the cob for making stock later by wrapping it in plastic wrap.
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6. Add 2 tbsp all-purpose flour to the bowl with the corn kernels and gently mix until just combined. (Key Tip!) Adding the flour first helps prevent lumps.
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7. Pour in the mayonnaise mixture prepared earlier and stir until everything is well incorporated. (Key Tip!) Don't overmix; focus on ensuring all ingredients are evenly combined.
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8. Heat a frying pan over low heat and add a generous amount of vegetable oil.
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9. Spoon about 1 tablespoon of the batter at a time onto the hot pan and spread it thinly. (Key Tip!) Spreading the batter thinly creates a crispy texture. If it's too thick, it will be soft and doughy. Cook over low heat to prevent burning.
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10. Cook one side for 3-4 minutes until golden brown and slightly crispy. Flip and cook the other side, gently pressing down. Continue cooking over low heat until both sides are golden brown and crispy.
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11. Finally, lightly pan-fry the first side again for a few moments to ensure maximum crispiness.
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12. Once both sides are crispy, transfer to a plate and lightly sprinkle with salt to finish. (Key Tip!) Arrange the fritters on the plate without stacking them to maintain their crispiness.
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13. (Using the Corn Cob) Place 1 corn cob (and optionally a few husks and silks if straining) in a pot and add about 500ml of water to cover.
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14. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for about 10 minutes. (Key Tip!) Boiling vigorously can make the stock bitter; simmer gently over low heat.
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15. Remove the corn cob and other ingredients, then strain the liquid to extract the corn stock. (Key Tip!) The extracted corn stock can be seasoned with light soy sauce and mirin for a clear soup, cooked with rice, or even enjoyed as corn tea.
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