The season is short but sweet for sweetcorn, running from now through most of September. A golden buttered corn on the cob is a seasonal delight. It has been cultivated in the south for years but with warmer summers has begun to appear further north, too.
When buying, choose creamy yellow kernels because they will be the sweetest. Eat fresh, as once the cob is cut the sugar starts to turn to starch and loses its sweetness.
Try putting whole cobs in their pale green husks in a roasting tin and roast in the oven preheated to 180C (Gas 4), or on the rack over a hot barbecue for about 30 minutes, turning once. Pull back the husks, add a knob of butter and freshly ground black pepper.
Also in season, baby corn is a specialised vegetable harvested before the kernels develop. The sweet, nutty cobs no bigger than a finger can be cooked whole or cut in chunks and are great in stir fries cooked with sesame oil and soy sauce.