While single-subject cookbooks abound, “I Love Corn” (Andrews McMeel) is one of the nicest to cross our desk in a long time.

Lisa Skye’s slim volume covers a scant 142 pages, but it’s thoughtfully conceived with chapters on breakfast, soups, starters, main courses, side dishes and sweets that underscore corn’s versatility.

Approachable recipes come from diverse sources: Chilled Corn Soup (from restaurateur Daniel Doulud) to Caramelized Corn with Shallots (chef-author Martha Stewart) and Pan-seared branzino with corn chorizo pudding (from the French Culinary Institute) to Fresh Corn Ice Cream (New York pastry chef Allen Stafford). The book’s photography by Bill Brady is stunning – one picture more appetizing than the next.