FLAVOUR PAIRINGS
Bacon, butter, cheese, cream, chilies, lime, black pepper.
CLASSIC RECRIPES
Sweetcorn chowder; corn on the cob; succotash; corn fritters; sopa de elote.
PREPARING AWEETCORN
Ears of sweetcorn can be cooked whole as corn on the cob, or the kernels can be shaved off the cob to use in soups,
1 Pull off the husk and all of the silk.
2.Hold the ear upright on a chopping board and, using a sharp knife, slice straight down the sides to cut off the kernels.
3. Hold the cob upright but at a slight angle in a bowl, and scrape down the length of the cob with the knife to extract the corn “milk”.
White sweetcorn
One of the most popular types of sweetcorn in the US is the normal Sugary variety Silver Queen. It has a good flavour and juicy. Slightly chewy kernels.
Baby corn
Unlike full-grown ears, baby corn is completeil edible, Including the central cob. With its mild flavor and crunchy texture, it is a useful ingredient in stir-fries.
Bi-coloured sweetcorn
The arnamental supersweet variety Honey ‘n’ Pearl has an exceptionally sweet flavour and tender, juicy kernels.