Corn

Drop the husked cobs into a pan of boiling water and simmer for about 5–7 minutes, until the kernels are tender. Drain well and serve whole, or slice off the kernels with a sharp knife.

Choose cobs with green, snug-fitting husks and plump kernels that feel firm through the husk. If the tip is exposed, avoid cobs with shrivelled or missing kernels.

Keep uncooked cobs in their husks in the fridge and use them as soon as you can; their sugars gradually turn to starch after picking. For longer storage, cook the kernels briefly, cool them, then freeze them in an airtight container.

Stir kernels into chowder, chilli, salads or savoury fritters, or cook them with rice and beans. For a quick side, fry them in a little oil until lightly browned, then add lime juice and chopped coriander.

Sweetcorn is a type of corn picked while the kernels are tender and sweet. Corn can also mean mature maize, which is dried and used for foods such as cornmeal, polenta and tortillas.

Not usually: cornmeal is coarse and gives food a grainy texture, while cornflour is finely milled and is commonly used to thicken sauces. For polenta or cornbread, use cornmeal; for thickening, use cornflour.

A 100 g portion provides 4.9 g of fibre, making corn a source of fibre.