Fresh cut: sweetcorn
Whether you’ve grown your own or bought in bulk from a roadside stall, sweetcorn is at its best and brightest right now. But it won’t stay that way for long. Fresh corn really needs to be eaten within a couple of days of harvest to be at its juicy best. If you’re looking for something more adventurous than the classic boil and butter treatment (which is still a delicious option) try some of these.
Spice it up
Break out your spice rack and try Amanda Laird’s sensational sweetcorn relish recipe. Bursting with the bold flavours of mustard, turmeric and cumin, this tangy relish with add a burst of sunshine to any dish throughout the year. The best bit? It will keep for up to six months.
Take inspiration from the street stalls of Mexico and get some corn on the barbie. Brush it with mayonnaise before grilling and then top with grated cheese, diced jalapenos, smoked paprika and fresh coriander for the ultimate flavour fiesta. Or you could try this dairy-free version from Megan May.
Chips and dip
If you’ve had your fill of guacamole this summer, try adding sweetcorn to the food processor for a fresh and tasty alternative. Blitz blanched corn kernels with feta, lime juice and coriander for a delicious dip that can be served on toast or with some homemade corn chips.