Sweetcorn
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING SOPHIE AUSTEN-SMITH STYLING WEI TANG
WHAT TO LOOK FOR Sweetcorn is at its best from now until late September. Plump, firm kernels are a sure sign of freshness and if the cobs are still in their creamy green husks, even better. Avoid any cobs that have dark spots, blemishes or shrivelled kernels – they may have been poorly stored or are past their best. Store in a cool, dry place and eat within a few days.
STAR OF THE SEASON
Bright, sunshine yellow corn sings out for summer. Whether it’s cooked in its husk, lightly charred, then eaten messily, dripping with butter, or with the kernels sliced from the cob and sprinkled over salads to add fresh, sweet burst of flavour, this versatile veg takes me straight back to childhood. I’ve spiced things up here with a charred salsa – the perfect match for build-your-own tacos. Or for a moreish sweet-and-savoury twist for hot cobs, I’ve spiked my butter with crispy pancetta and earthy rosemary. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR