Nothing is more delicious than fresh corn, steamed and served with
butter and a little salt to taste if required. In fact, the fresher the
corn, the sweeter it is. That is because the sugar in corn converts to
starch on ageing. To use fresh corn in recipes, remove corn from cob
with a sharp knife, cutting the kernels as close as possible to the cob.
There's no waste with baby corn. It can be eaten whole and is perfect
lightly steamed or in stir-fries. The husk of sweet corn makes a natural
cooking vessel. First peel back the husk and remove the silky threads.
Then replace and tie the husks loosely with string to hold in place over