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 FranceSuitable for vegans.