Sweetcorn
Grilled corn cobs
Peel back the green husks, but do not snap them off. Pull out the fine silky strands, then fold the leaves back over the cob. Soak in water for a minute.
Heat the grill – or barbecue – then lay the corn cobs on and let them blacken on each side before turning – 10 or 15 minutes in total should do it. Serve hot, with butter, salt and pepper.
Sweetcorn with herb butter
Boil the corn cobs in a large pan with enough water to cover them for 3 to 5 minutes.
Meanwhile, heat a griddle pan, then remove the corn cobs from the water, drain carefully then place on the griddle and cook for 8 to 10 minutes, turning frequently.
While the corn cooks, put a knob of butter, a bunch of finely chopped herbs, the juice of half a lemon and seasoning in a small pan, heat gently till the butter has melted and the flavours infused, then put the corn cobs on a serving plate and drizzle the herb butter over.
Potato cake with corn – serves 2
Peel and dice a large potato, boil till tender.
Drain well, then grate about half a 250g piece of cheese, an egg yolk, a couple of tablespoons of plain flour and seasoning. Mix it all together well and shape into two patties.
Cut 2 corncobs into 3 pieces each, then each piece in half lengthways. Heat a good sized knob of butter in a griddle and add the corn, cook till golden and tender.
Heat some olive oil in a frying pan and add the potato cakes – fry either side for a couple of minutes. Serve the potato cakes with the corn on top.