Sweetcorn

Sweetcorn or corn on the cob are oblong in shape with a pale green husk covering rows of small yellow kernels surrounding a tough core. The kernel are the only part of the vegetable that is eaten and when cooked they soften and are plump, sweet and juicy. Leaving the cobs in their husks help keep the corn fresh for longer, but it needs to be removed when ready to eat (it can be cooked both with or without the husk on). Corn is best cooked boiled, barbequed, roasted, grilled or steamed and is often presented on the cob. Sometimes the the kernels are removed and served loose, this way they can be used in slaws, salsas, casseroles and on sandwiches. Sweetcorn pairs well with butter and salt to contrast the sweetness and its in-season is late summer to mid-autumn

Baby sweetcorn are cobs harvested before fully mature, they are tender and sweeter, with a slight crunch. Due to their size, they can be consumed whole, cooked or raw. It is a popular ingredient in soup and is frequently cooked by roasting, steaming and stir-frying.