Sweetcorn grows into tall plants with ears - or cobs - packed with the sweet yellow kernels we love to eat. Each cob has an average of 800 kernels in 16 neat rows. Cornflakes, popcorn and many fizzy drinks are made of sweet corn, but you’ll only unlock the true Veg Power of corn by eating simple sweetcorn, either tinned or frozen or fresh, right from the corn cob. Sweetcorn provides a good source of fibre to support digestion and a range of other vitamins (C, B) and minerals (magnesium, potassium) that help to keep our bodies healthy. Corn-on-the-cob is a sweet and tasty snack. You can either boil them, or grill them - they are great on the BBQ. Cook until soft, then cover in butter, and sprinkle with pepper, salt, maybe a squeeze of lemon. Then just nibble them straight off the cob – you can cheaply buy corn cob skewers or just use cocktail sticks to make them easier to hold. A bag of frozen sweet corn, just like frozen peas, is a simple staple to pull out of the freezer when you need a quick portion the kids will always love. Tinned and frozen sweetcorn is easy to store, but to store whole fresh corn, keep the husks on if they came in them (or wrap tightly in foil if not). For extra protection, feel free to wrap in a paper bag. Keep in the fridge for up to a week, although the sooner you eat them the better. Baby corn should be kept in its original packaging or sealed in an airtight container in the fridge for a few days. To prep fresh corn, peel back the husks and pull off any stringy bits, then wash and cut off the ends. Cook cobs whole or scrape off the kernels (before or after cooking).
At Its Best: August - October