Sweetcorn

A sort of maize, sometimes called corn on the cob. British plus imports.

The grains should be plump and pale, the cob full. Can be bought in its leaf-sheath with silky tassel still attached, or trimmed and packed.

Freshness if of prime importance to flavour. In some parts of America, they don’t even pick the stuff until the rest of dinner is prepared and the pot’s already boiling.

Boil whole in already boiling salted water for 5-8 minutes until just tender. Can also be brushed with oil and griddled or barbecued for 10-15 minutes or brushed with butter and baked wrapped in foil for 30-40 minutes at Gas 6/200°C/400°F. Eat hot or warm in your fingers with plenty of salt, pepper and more butter.