Corn

Boil fresh corn on the cob for about 4–6 minutes, until the kernels are hot and tender; longer cooking can make them less juicy. For a smoky flavour, grill the cobs for about 10–15 minutes, turning them often.

Yes. On a barbecue, grill the cobs in their husks for about 15–20 minutes, turning occasionally; the husks protect the kernels as they steam. If the husks are dry, soak the cobs in water for 10 minutes first.

Keep fresh corn on the cob in its husk in the fridge and use it as soon as you can, as its sweetness fades after picking. Once cooked, remove the kernels or wrap the cob and refrigerate it in a covered container for up to 3 days.

Stir kernels into corn fritters, chowder, chilli, salads or cornbread. For quick fritters, mix kernels with egg, flour and a little milk, then fry spoonfuls until golden on both sides.

Yes. Add frozen kernels straight to soups, stews and stir-fries, or simmer them for 3–5 minutes and drain before serving. They work well in fritters and salads too; thaw and drain them first for cold dishes.

Fresh sweetcorn kernels can be eaten raw, though they are usually sweeter and more tender after brief cooking. If you are using corn on the cob, remove the husk and silk and rinse it before cutting off the kernels.

Baby corn is harvested while the cob is still immature, so its cob is tender enough to eat whole. It has 26 kcal per 100 g, compared with 120 kcal per 100 g for maize.

A popcorn kernel has a hard outer shell and a little moisture inside. When heated, the moisture turns to steam, pressure builds, and the kernel bursts into the fluffy snack.