Steps

1. Remove the silk from the corn and peel off the husk.
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2. Cut the corn into three equal lengths.
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3. Stand the cut corn on its flat end and cut off the kernels. Prepare 1 ear of corn (approx. 140-160g).
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4. In a bowl, combine 3 tbsp tempura flour and 1/4 tsp salt, mixing until evenly distributed.
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5. Add 3 tbsp water to the bowl and mix until no powdery lumps remain. (Key Tip!) If it's still powdery, gradually add more water to adjust.
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6. Cut 1 sheet of nori into 12 equal pieces.
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7. Arrange the cut nori pieces on a flat surface and place small amounts of the corn batter onto them using a spoon.
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8. Heat a generous amount of oil in a frying pan over medium heat.
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9. Once the pan is hot, carefully slide the corn batter-covered nori into the pan, nori-side down, by lifting it from underneath with chopsticks. (Key Tip!) Lifting the nori from underneath with chopsticks helps maintain its shape for a beautiful finish.
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10. Once the nori is crispy and slightly browned, flip it over and cook the other side until browned. (Key Tip!) Be careful of oil splattering when flipping. For the most part, let it cook undisturbed except when checking doneness. Cooking with the nori side down first makes it crispy and helps the nori and corn batter adhere.
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11. Once the other side is browned, remove from the pan and drain excess oil.
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12. Arrange on a plate.
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13. It's seasoned with salt, but if you find it's not salty enough, serve with extra salt on the side.
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