Corn on the cob

Bring a pan of water to the boil, add the husked cobs and simmer for about 4–6 minutes, until the kernels are hot and tender. Very fresh, sweet cobs need little cooking; longer boiling can make them less sweet.

Yes. Leave the husk on and microwave a cob for about 3–4 minutes, then rest it briefly before removing the hot husk and silk. For several cobs, cook them one at a time for the most even result.

Brush husked cobs lightly with oil and grill over medium-high heat for about 10–15 minutes, turning often, until the kernels are lightly charred and tender. You can also grill them in their husks; soak the cobs first and allow around 15–20 minutes.

Choose cobs with green, snug-fitting husks and moist, pale silk; the kernels should feel plump through the husk. Avoid cobs with dry brown silk, shrivelled kernels or a musty smell.

Keep it in its husk in the fridge and cook it as soon as you can: sweetness fades after picking. Once cooked, refrigerate the cob in a covered container and eat it within 3–4 days.

Butter, salt and black pepper are classic; lime, chilli, garlic, herbs or grated cheese also work well. Cut kernels from cooked cobs for salads, soups, fritters or Mexican-style esquites with lime and chilli.

Yes. Blanch husked cobs in boiling water for 4 minutes, cool them quickly in iced water, dry well and freeze in airtight wrapping. Cook from frozen by boiling for roughly 5–7 minutes, until piping hot.

They come from the same crop, but corn on the cob is the whole ear with kernels attached, while sweetcorn kernels are removed. A cob is convenient to grill or boil; loose kernels are easier to add to dishes.