Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet and juicy, and are best cooked simply, with a little butter. Like peas, the natural sugars in the kernels turn to starch quite quickly, which makes the kernels tougher and less sweet, so it should be eaten as fresh as possible.
Preparation
Pull back the outer leaves of the cob to expose the kernels (you can either leave this husk still attached or cut it off, according to how you plan to cook it). Strip off any of the silky threads still clinging to the cob. Cut off the ends of the cob, then wash.
You can either serve the cob whole, or in chunks, but if you're doing the latter, it's best to slice them up after they're cooked, as the central core will be less tough.
If you want to cook the kernels loose, rather than on the cob, strip back the leaves and threads as above, stand the cob stalk-end down on a chopping board, then carefully sweep a sharp knife down its length, slicing off the kernels as you go. Try to keep the blade as close to the core as you can, so that the kernels stay whole.
Sow:
Harvest:
Sweet corn of course is very tasty when boiled. To boil, remove the outer husk, then drop the cob into unsalted boiling water for approx 5 to eight minutes. After draining, serve with a dab of butter.
Divided kernels can also be boiled and used for sweet corn/chicken and sweet corn corn soup
Having a barbeque? Why not roast the cobs on the grill for approx 10 minutes, whilst wrapped in buttered tinfoil.
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