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When cooking the sweetest first wave of corn on the cob, simply boil in unsalted water until tender (salt is said to toughen the skin), then douse with butter, salt and pepper. Slicing corn kernels safely from the raw or cooked cob requires a very sharp knife and a steady hand. Peel back the husk, if still attached, stand the corn vertically on the flat/stalk end and cut down the length of the cob at the base of the kernels, swivelling and repeating until all the kernels have been stripped.

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