The sweetness of a Sweetcorn is lets just say ever so nice. As Children on our way to see the Family who lived in the Bresse area of France we passed by fields of yellow Sunflowers, yellow Mustard flowers, and some of tall Sweetcorn. We had to stop occasionaly in those fields because of our Dog Suzy but for us it was an occasion to stretch our legs after spending hours in the car. When you are the side of a Child it is easy to play make believe in a field of tall Sweetcorn. It feels like you are in a jungle purely and simply so you can be Indiana Jones for five minutes running through the 'Forest' in quest of the golden treasure...

Sweetcorn Cob in its husk.

In fact the treasure was just getting five mature cobs to barbecue for the evening. It was my Dad who showed us that by removing just a little bit of the husk we could reveal the Corn and if it was not mature the nuggets would be colourful and if it was then the Cob would be that golden yellow.

There was no overly fancy way to prepare a Sweetcorn Cob. It was just upon the BBQ, then putting a little of salted Butter when the Cob reached your plate, let it melt upon it then eat.

When it is too cold to have a BBQ outside, I resort to blanch the Cobs for five to ten minutes then I either finish them by grilling or by roasting them 'en Papillotte'. The Papillotte method allow to impart lots of flavours to the Sweetcorn Cob by putting in the parcel a knob of salted Butter with a pinch of Smoked Paprika, either some sliced Chilli of your choice like Padron or some Chilli Flakes, chopped Spring Onion, crushed Black Peppercorns or Szechuan Peppers, and chopped Coriander. It is a tasty parcel perfect in Autumn.

 Spiced Sweetcorn en Papillotte.

There is something joyful in eating Sweetcorn straight from the Cob. However you can also go for cutting the Cob in chunky parts or removing the golden Kernels in chunks or individualy. Because at the end of the day we don't eat the core of the Cob. So it can make some sense to discard it prior to cooking Sweetcorn.

Spicy Chicken Tacos maintained upright on either side by Sweetworn Cob Chunks.

My Mum used to get tins of Sweetcorns Kernels as it was easier for her to cook but also because she knew we loved Sweetcorn and it would be eaten without complaints. As for myself I do have the handy tins of Sweetcorn in my pantry.

A very nice side with Sweetcorn Kernels is to cook them with chopped Bell Peppers, a sliced Chilli and some chopped Spring Onions. Garnish with chopped Coriander. If I mentioned that it makes a lovely side with vibrant colours, it can also be a delicious Salad to present upon a Summer table or to serve with a Mexican theme night.

Then of course there is the Babycorn. Babycorns along with Sugarsnap Peas or even Mangetouts can make a simple side to a Meal but they also can be a very good addition to a Stir Fry.

Sweetcorn Cobs

A Selection of Sweetcorn Cobs

Sweetcorn Kernels

A Selection of Sweetcorn Kernels

Babycorn

A Selection of Babycorn