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The best sweet corn is eaten shortly after being picked fresh from the stalk. The silky threads should have withered and browned and the kernels should be fat and plump. Cut off the bottom of the stem close as close to the cob as possible and remove the silky threads.
Steamed Corn with Mayo and Cheese
Take a plump cob of corn for each person and steam or simmer for 10 minutes. Remove from heat and allow to cool a little. Season with a little salt and pepper, squeeze over a little lime juice and slather with whole egg mayonnaise. Finely grate over some pecorino or parmesan cheese.
BBQ Corn with Sage and Garlic Butter
Finely chop a large clove of garlic with half a teaspoon of salt and six fresh sage leaves and a little grated lemon rind and mash into half a cup of butter. Take 6 whole cobs of corn and peel back the husk. Smother with butter, replace the husk, tie end off with some string. Grill over a low heat on a BBQ for 15 minutes.
Corn Soup with Sour Cream
Saute a chopped onion and garlic clove in a tablespoon of olive oil until soft. Add the kernels from 4 corn cobs and cook on low for 5 minutes. Season with salt and pepper and add 1 litre of boiling vegetable stock. Simmer for a further 10 minutes. Remove from heat, allow to cool, blend until smooth and pass through a sieve. To serve re-heat soup and add a dollop of sour cream.