Some of my siblings refer to me as their corn-fed sister, which I think is a reference to the way I tower above them rather than my country bumpkin tendencies. At least, I hope that’s the case.
Anyway, at this time of year being corn-fed is no bad thing. If you’re lucky enough to be driving past an orchard where you can pick-your-own this summer, don’t pass up the chance. Sweetcorn loses a quarter of its sweetness in the first 24 hours after picking (I hate to think what ‘goodness’ is left in those spooky shrink-wrapped imported cobs you see for sale in mid-winter). Straight off the plant it’s so sweet and juicy you can happily eat it raw - just don’t let anyone see you or they may start calling you names.
Cheesy polenta with crispy fried corn and chillies
Sweetcorn, lemon and avocado confetti salad
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Oven-roasted sweetcorn with smoky cumin butter
