Corn

Drop fresh cobs into boiling water and cook for about 5–7 minutes, until the kernels are tender but still juicy. Very young, sweet cobs may need less time.

Yes. Microwave an unshucked cob for about 3–5 minutes, then leave it to stand briefly before peeling back the husk; use an oven glove, as steam builds up inside.

Look for a bright green husk that feels snug around the cob and fresh, slightly sticky silk. Peel back a small section: the kernels should be plump and release milky juice when pressed.

Keep it in its husk in the fridge and use it as soon as you can, ideally within a few days; its sugars gradually turn to starch after picking. For longer storage, blanch the kernels briefly, cool them quickly and freeze them.

Corn pairs especially well with lime, chilli, coriander and butter. Add kernels to tacos, fritters, chowder or a salad with beans and tomatoes; charred corn also makes a good topping for flatbreads.

Yes, if the kernels are fresh and tender: cut them from the cob and add them to salads or salsa. Older kernels are usually tougher and sweeter when cooked.

It is both, depending on how it is used: sweet corn eaten fresh is treated as a vegetable, while dried maize is a cereal grain. The kernels grow in rows on a cob, which is the plant’s seed head.

A 100 g portion provides 4.4 g of fibre, so it makes a useful contribution to your daily intake. Pair it with beans or lentils for a more filling meal.