Corn

Bring a pan of water to the boil, add the cobs and simmer for 4–6 minutes, until the kernels are tender. Salt the water after cooking; adding salt before can make the kernels firmer.

Yes. Microwave an unshucked cob for about 4 minutes, then leave it to stand briefly before removing the husk and silk carefully, as it will be hot. For loose kernels, microwave them covered with a splash of water for 2–3 minutes.

Look for green, snug husks and slightly damp silk, with no mould or dried-out patches. Feel through the husk for plump kernels filling the cob; avoid cobs with gaps or shrivelled tips.

Keep unhusked cobs in the fridge and use them within a couple of days, since their sugars gradually turn to starch after picking. Cooked kernels keep in a covered container in the fridge for up to 3 days.

Use kernels in chowder, fritters, cornbread, salsa or a salad with tomatoes and spring onions. Grilled corn on the cob is good with lime, chilli and a little butter.

For a similar sweet bite, use peas in soup or salad; for a less sweet, savoury base, try diced carrot. Neither gives the same juicy pop as corn kernels.

Yes: maize is the name commonly used for the crop, while corn often means its edible kernels, especially sweetcorn. The dried grain is also milled into flour or meal, or processed into corn starch.

Fresh sweetcorn kernels can be eaten raw, but they are usually sweeter and easier to bite after brief cooking. Remove the kernels from the cob with a sharp knife, keeping the cut side stable on a board.