Summer is here. Savour the best produce of the season by adding crunchy sweet corn to your shopping trolley this December.
A cob of freshly barbecued, tasty sweet corn is one of the delights of summer barbies. Plus, it contains potassium, vitamin C, niacin, folate and fibre.
Sweet corn is sold by kernel colour, not variety. The colours are white, yellow, and bi-colour (white and yellow mixed). Corn cobs are encased in smooth threads, called corn silk, and flat, green leaves, or husks.
Choose corn with fresh green husks, with a little silk poking out. The kernels should be well coloured and firm.
Eat sweet corn as soon as possible after purchase. It can be stored for up to three days, while still in its husk.
Strip the husk and silk away from the corn, then remove any remaining fibres. Barbecue, roast, boil or grill and eat corn straight from the cob.
3 ways with sweet corn
Try this corn salad. Toss together two chopped avocados, the kernels of one cooked corn cob, two finely chopped green onions, some chopped fresh coriander, a dash of lime juice and a little fresh chilli.
For barbecued sweet corn, remove and discard husks and silk. Spread cobs with a teaspoon each of reduced-fat table spread and herbs of your choice. Wrap cobs in foil and seal ends. Barbecue on a low to medium heat for about 20 minutes, turning cobs occasionally.
Add 2 cups corn kernels to your favourite vegie fritter recipe. This is delicious with peas and some grated haloumi too.