Corn on the Cob

In our brief sweetcorn season, time is precious. I dedicate these fleeting weeks to leaving bite marks in as many stripped cobs as possible. Revealing the yellow corn beneath the husks is as enjoyable as unrobing a lover. Even butter slides across the corn with an apparent lingering. Every stage, from preparation to consumption, is a pleasure. If you buy corn, don’t leave it around in the vegetable rack. Eat it immediately, as the sugars, when left, will turn to starch and, although still eatable, they will not give rise to a buttery smile. N.B. Tinned corn is for carp, why bother.