Frozen, from a tin, with tuna mayo in a sandwich ( the Man cringes ) but especially on the cob, I love sweet corn. Tiny, tasty, strangely indigestible nuggets of sunshine.
Barbecued corn is in a totally different league! We’ve grown sweet corn on the allotment for two years and when it is fresh it knocks spots off the shop bought stuff. Straight off the plant and straight onto the BBQ, it cooks very quickly and is done when it has turned a brighter shade of yellow and some of the kernels have charred slightly, giving it a lovely caramelised taste,
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