How to cook corn on the cob
You can buy tinned - and frozen - sweetcorn year round but cobs are cheap at the moment and fun to eat. Just cut off the stalk at the base, strip off the leaves and silky fibres inside them and plunge the cobs into boiling, unsalted water (salt makes them tough) Cook for about 6-7 minutes, drain then smother with soft butter (i.e. butter that’s at room temperature, not straight from the fridge). Season with salt and pepper and serve. (Stick a fork in either end of the cob so you can turn it round and munch off the kernels without getting your hands messy!)
If you know the corn has been freshly picked you can eat the kernels raw: try adding them to a salad or a salsa. To remove the kernels hold the cob base downwards on a chopping board and carefully cut down the sides with a small sharp knife. Don’t cut too deep. Take a metal teaspoon and scrape off the rest of the kernels then transfer the kernels and any juices into a bowl.
If your corn is not ultra-fresh (i.e. not picked in the last 24 hours) you could either dry fry the kernels in a non-stick frying pan and add them to a salsa or make your own creamed corn. Melt a small chunk of butter in a saucepan, add a tablespoon or two of double or whipping cream and heat the kernels through gently for about 6-8 minutes until they have lost their raw taste but are still slightly crunchy. Season with salt and a pinch of cayenne pepper, chilli powder or a few drops of hot chilli sauce. This is great with bacon, bacon chops or gammon steaks.
* 'Dry frying' means cooking without oil or only just enough oil to stop the corn catching and sticking to the pan. It gives a lovely chargrilled effect but you need to keep the heat moderate to stop them burning