There is something so satisfying about grasping a fresh, warm, buttery corn on the cob in both hands and taking a bite. The kernels pop in your mouth as butter runs down your chin; it’s a late-summer treat that is messy, sweet, and glorious, and at 65p each, should be enjoyed by all the family.  You can BBQ them in the husk, or take the husk off and boil or steam them.  The sooner you can cook them up, the sweeter they are.

Traditionally a US staple (available from farm stands along the highways) the quality of corn is gradually improving and is now widely grown in the south of the UK. It should be available for the next month or so.

If you are going to boil your corn, add 2 tablespoons of sugar and 1 tablespoon of lemon juice as it really brings out the flavour.  Add these, bring the water to the boil, add the cobs, then take off the heat and let them cook in the hot water for 10 minutes.