If there is one vegetable that exemplifies the oft-cited claim that home grown tastes better than shop bought, it is sweet corn. Freshly picked sweet corn, cooked without little delay is sweet and flavoursome. This is largely to do with the fact that once picked the sugars in the kernels start turning to starch. By the time sweet corn is picked transported packed and distributed to supermarkets much time has elapsed and with it the sweetness dissipating. We pick them just when we are ready to cook them.
I grow a variety called Swift. It is reputedly an early variety but generally ripens for me during the second half of August. We are munching them regularly at this time. No need for butter or any condiments, plain boiled is flavoursome enough.
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| Extra cobs picked because we have guests. |
I cannot remember which cookery writer said "the sweetest corn is the stuff you grow yourself. Seat the family at the table. Set the water to boil, and when it does, only then cut the cobs, and RUN back inside to cook them straightaway. That way, less of the sugar turns to starch" I'm sure your sweetcorn is that good too, and your guests will love it
ReplyDeleteThat sounds like Hugh F-W. Our guests did indeed enjoy them,
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