Fill a pan with water and bring it to a boil

Cut <quantity>4</quantity> corn cobs in half

Place the cobs into the pan and add salt to taste

Place over heat and cook for 20m until the corn is tender

Cut the cobs into smaller pieces and remove the kernels

Add <quantity>3<unit>tbsp</unit></quantity> of all-purpose flour and <quantity>3<unit>tbsp</unit></quantity> of cornstarch to a bowl

Add <quantity>½<unit>cup</unit></quantity> of cachaça and whisk until homogeneous

Add the kernels into the batter and mix until fully coated

Fill a pan halfway through with vegetable oil and warm it up over medium heat. Add one kernel to test if it is hot enough to start frying

Add a spoon of the corn tempura batter and fry until both sides are golden brown. Drain the excess oil. Repeat with the remaining batter

Garnish a plate with corn cob leaves and place the tempura on top of it

Season with salt to taste. The corn tempura is ready

Pair it with your favorite condiment and enjoy!