When your corn is fresh, boiling or steaming is difficult to improve on. Anoint with butter and munch straight from the cob. Or cut off the kernels (a serrated knife is best for the job) - wonderful in soup, salsa, relish and salad.
Best cooked really fresh. Keep in fridge with leaves on - no other packaging needed.
Late August or early September onwards for a few weeks.
Country of origin
Grown in France.
We sell our corn in its husk, which acts as an ideal wrap for the BBQ. Soak them in a bucket of water for 30 mins or so, while you tend to your fire. When the BBQ has dropped to a steady medium heat, pop the corn on the grill and cook for 15-20 mins, turning frequently, until the husk has started to colour and burn. Peel the husk back and slather the tender kernels with your flavouring of choice – butter and black pepper is classic; lime, chilli and salt work too. Devour straight from the cob using the bunched husks as a heatproof handle.