Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within. Then try one of these gorgeous little recipes.

1. For a fresh salad with an Asian spin, combine cooked sweetcorn kernels, vermicelli noodles, crushed ginger, garlic, chilli and chopped coriander.
   
   Add a squeeze of lemon juice and a few drops of sesame oil, and combine with shredded chicken. Top with chunks of juicy mango.
    
2. Pan-fry corn kernels and baby marrow, and serve with lime and parsley salt and a dip made of spring onions and chives, as an appetiser with drinks. 
    
3. Smother whole cobs in fresh herbs, chilli and butter, before wrapping in tinfoil and grilling over smouldering coals.
    
4. Partner corn with flavoured butter. Mix chopped apricot and chive, and lemon zest, into softened butter (or try chopped coriander, chilli and ginger or crushed peppercorns, parsley and garlic). Spoon onto a sheet of clingfilm and roll to form a log. Refrigerate until ready to use.
    
5. Place corn coblets (whole corn cut in half) in a saucepan just large enough to take them in a single layer. Pour in enough water to cover (don’t add salt as this will toughen the corn).
   
   Bring to a boil then simmer for 3 minutes, or until tender. Drain and spike with short skewers. Brush with melted butter and dab with a sauce made with 100 g organic low-fat cream cheese mixed with 6 T organic cream . Sprinkle with chopped chives and serve.

MORE DELICIOUS RECIPES USING CORN

Thai coconut and corn soup

Plump corn fritters

Crisp corn flatbread slathered in basil pesto

Char-grilled corn parcels stuffed with soft garlic and ginger chicken (pictured above)

What would you do with corn?

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