Corn

No food is more emblematic of summer than sweet corn. With its bright yellow kernels and sweet juice, sweet corn (also called corn on the cob) is used in all manner of ways — boiled and eaten straight off the cob, drizzled with butter, or the kernels may be sliced off the cob and used to make hearty corn chowders or fritters.

When buying sweet corn, choose the freshest possible — still in its husk, with a fresh-looking silk and kernels that are not shrivelled or discoloured. Use it as soon as possible, as it loses its sweetness and nutritional benefits quickly. Sweet corn should therefore be refrigerated.