Fresh sweetcorn is a delicious way to perk up summer salads. Barbecuing or grilling the cobs, with their tightly-packed kernels, brings out their naturally sweet flavour.
Remove the husk and ‘silk’ from the corn.
Brush with vegetable oil and barbecue or grill for 10-15 minutes, turning regularly.
Trim one end of the cob to create a flat surface, then stand on its end. Using a sharp knife, carefully cut off the corn kernels from top to bottom.
Add to a salad, such as the chargrilled sweetcorn and pepper salad in the July/August issue of Seasons magazine, free in branches.