Sweetcorn is one of those ingredients that's hard not to love. Who, after all, could ever say no to tucking into a corn on the cob slathered in butter when the chance arises? But that's just the start when it comes to cooking with sweetcorn. It can be weaved into punchy salsas, drenched in butter and grilled on the barbecue (you can try our corn on the cob with panch phoron butter here), paired with beans, thrown into salads, blended into creamed corn and even used to top pizzas, bringing its trademark gentle crunch and sweetness wherever it goes. 

A type of maize, sweetcorn comes into season in the UK in August and runs through until September, but you can of course get your hands on frozen or tinned varieties throughout the year – though they are perfectly good alternatives, the sweetness of fresh corn makes its worth finding at its peak. Below, we've taken a look at just some of the ways sweetcorn can be celebrated, from speedy brunches to more elaborate feasts.

Fritters are a brilliant use of sweetcorn, and these spiced, crispy ones from Chet Sharma are packed with new levels of nuanced flavour. Inspired by Indian and Pakistani cooking, Chet makes full use of the cobs by creating an emulsion made from oil infused with the cobs and a smokey ash from the burnt husks. 

In this beautiful beef and sweetcorn recipe from Andrew Wong, corn is prepared so it resembles a rib, before being tossed in butter and a fragrant spice mix – though it's served with a rich beef preserve, Andrew still ensures the corn isn't overshadowed.

In our Cajun-spiced fish cakes recipe, sweetcorn is combined with pepper, chilli, lime juice and coriander for a zingy corn salsa that could be used to finish all sorts of dishes. It's made with tinned sweetcorn, making it super simple. We've paired it with cod fish cakes and a roasted red pepper sauce.

MiMi Aye creates an indulgent creamed sweetcorn recipe known as pyaung-hpu kyaw in Myanmar, which she finishes with a spoonful of condensed milk and a sprinkle of crispy onions for a wonderful contrast in texture. It's a satisfyingly rich dish which works well as a side to curries and other spiced dishes.

Here, sweetcorn purée is folded into millet and miso paste, which has been gently simmered in vegetable stock to create a texture similar to a risotto. It's seasoned with sherry vinegar and topped with mushrooms, cavolo nero and more, blackened corn – a real celebration of autumn produce and a seriously comforting dish for the cooler days.

Ramael Scully's Indonesian nasi jagung, or corn rice, is a true celebration of corn. It includes a corn dashi made with dried cobs, the kernels of which are dehydrated for twenty-four hours, along with kombu and shiitake mushrooms. There's also a burnt corn husk powder, a corn cream and sweetcorn kernels to finish. It's a vegan feast which takes some prep (you'll need to make candied jalapeños in advance), but it's well worth the effort. 

Sweetcorn, shallot, double cream, cayenne pepper and Worcestershire sauce are brought together to create a flavour-packed creamed corn in this fusion recipe – it's served with fluffy bao buns and crispy Southern fried chicken, which has a punchy warmth (the creamed corn helps to temper the heat).

Easy and ready in just half an hour, this savoury pancakes recipe uses sweetcorn in two ways – half is blended with eggs, flour, bicarbonate of soda, milk and Tabasco for the batter itself, while the rest is stirred through the batter with spring onions, chilli and coriander. It's served with a lime-spiked salsa and creamy avocado – the perfect weekend brunch.

Want to brush up on the basics? Don't miss our how to cook sweetcorn guide.