Kernels of sweetcorn grow on cobs about 18 cm long and are surrounded by soft pale green leaves known as husks. With its distinctive bright yellow colour and sweet flavour, sweetcorn or corn-on-the-cob, can be served whole or the kernels can be removed. Choose medium-sized cobs with healthy-looking green husks wrapped tightly around them. When the husks are pulled away the kernels should be a pale yellowy white colour (this will brighten during cooking) and plump.
How to Use
Sweetcorn is served cooked. It can be cooked whole and served simply with butter as a tasty starter or snack. Sweetcorn kernels can be removed from the cob and served as a side dish or added to soups, risottos, soufflés, salads, quiches or sandwich fillings.
How to Prepare
Cut off the stalk and pull away the leaves and silky tassels, wash thoroughly. To remove the kernels, hold the cob upright and cut the kernels off the lower half of the cob with a small, sharp knife. Turn the cob around and cut off the remaining kernels in the same way. For grilling or barbecuing brush the whole prepared cobs with melted butter and wrap in foil or simply barbecue the cobs in their husks.
How to Cook
Sweetcorn can be boiled, grilled or barbecued. To cook whole cobs, bring a pan of water to the boil and cook for 8-12 minutes or until a kernel comes away easily. Drain well and serve with black pepper and butter. To cook kernels, bring a pan of water to the boil, add the kernels and cook for 5-10 minutes or until tender, drain and serve hot or cold. To grill or barbecue, preheat a grill to high or light a barbecue and start cooking once the coals are white hot. Cook for 12-15 minutes, turning occasionally until the corn is tender.
How to Store
Can be stored in the fridge for 3-4 days but is best eaten as soon as possible. Store with the husks wrapped around the corn.