Make the most of fresh sweetcorn when it’s in season: try some simply fritters for a decadent brunch or a spicy sweetcorn salsa to serve with quesadillas.
By late summer young, tender sweetcorn starts to appear in the shops and markets. At their best, the husks should be green and fresh and the tassel at the end should be fine and silky, not dry and browned
For the best flavour, sweetcorn should be eaten as soon as it's picked, a bit of a tall order unless you grow it yourself or go to a pick-your-own farm. Eaten when really fresh, you will enjoy the sweetness of the kernels which should be plump and juicy and full of flavour.
Sweetcorn should be cooked in boiling water with a little sugar but not salt, which can can make the kernels tough. After cooking, season the cobs with salt and freshly ground black pepper pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.