Anticipating corn

Last year I wrote about corn and wondered why we don't have a deep tradition of corn-based recipes for the month of August. If corn was native to China or France, I feel certain there'd be a whole cuisine that revolved around its seasonal abundance. And while I love corn on the cob, there ought to be richer food traditions that everyone knows and participates in. I know there are people out there who swear by a recipe or dish they know, but my question is, "Why don't all of us know it?" Why haven't we been able to forge a lasting culinary tradition when we're surrounded by mountains of corn for four weeks each year?
Corn season is just around the corner. I'll be making my corn chowder, you can be sure of that. And eating it fresh off the cob. But what else should we be doing with it?