Corn has always been a summer darling, but over the past few years, it’s been everywhere: sliced into “ribs,” blended into crème brûlée, and even infused into ice cream and coffee. When I was conceptualizing new summer recipes, I wondered if corn fatigue might be setting in among the general public. Yet just an hour later, I found myself loading an armload of ears into a shopping cart. And an hour after that, I was blitzing the kernels in the blender with milk, eggs, and flour. Before I knew it, a stack of golden crepes lay before me. I placed one on a plate, spooned on a blob of syrupy blueberry compote, and took my first bite. Yes, I concluded, the world still has room for more corn recipes, and this is one of them.

Besides the extra step of cutting the kernels off the cob, these aren’t any more difficult to make than an ordinary crepe. All the ingredients are simply chucked in a blender and blended until smooth. The resulting golden batter fries into lacy-edged crepes that have a slightly bouncy center and a subtle but undeniable corn aroma. The secret lies in choosing really great, extra-sweet corn. Look for heavy ears with tightly wrapped, bright green husks and plump, juicy kernels—these will bring the most flavor.

Frying the crepes is the trickiest part (at least for me). Even when equipped with my carbon steel crepe pan, my crepes always turn out tragically lopsided. Luckily I have a new trick up my sleeve. When shooting the photos for this recipe, I forgot to bring my crepe pan to the studio (aka my dad’s living room) and instead made the crepes in a six-inch stainless steel pan. Because the pan was on the small side, the batter filled the whole pan, resulting in a near-perfect circular shape. To my surprise, the crepes also released from the pan flawlessly. If you’re using stainless steel, it’s particularly important to ensure the pan is properly preheated before adding the batter, or your crepes will get stuck.

While I would happily eat these crepes with just a pat of salted butter and a sprinkle of sugar, I’ll be taking full advantage of berry season by cooking down ripe blueberries with sugar and a squeeze of lemon juice into a syrupy compote that slowly drenches the crepes in a deep purple sauce. The combination of blueberries and corn is one of my favorites (think blueberry-cornmeal muffins), as the brightness of the berries uplifts the sweet earthiness of the corn. Using ripe, seasonal berries is just as important as finding good, fresh corn, so skip the freezer aisle for this recipe if you can. Yes, that means you only have a few more weeks to enjoy a stack of blueberry-drenched corn crepes—you’d better get started now.

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Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.