Home­grown: Sweet­corn

It’s de­li­cious served drip­ping with but­ter!

Garden News (UK) - - Contents -

Sweet­corn is so worth grow­ing! Noth­ing tastes like home-grown corn eaten within min­utes of pick­ing. It’s ac­tu­ally pretty easy to grow – sow two seeds in April in each small pot, clear out the weak­est seedling in early growth, and plant out in May. Plant four plants out into ma­nureen­riched soil in a square block to aid wind pol­li­na­tion or, for larger plots, plant two rows with 60cm (2ft) be­tween them. Har­vest once cobs are yel­low and ker­nel juices run milky.

Boiled, steamed, roasted or bar­be­cued, drip­ping with but­ter, are the clas­sic ways to en­joy the whole cobs, but the husked ker­nels are great to cook with, too.

How to husk

Cut cobs from leafy husks and re­move silky threads. Slice ends flat. Stand up­right on non-slip sur­face. For ex­tra safety re­move ker­nels from lower half first by run­ning a sharp knife down the sides, turn­ing the cob un­til all ker­nels are de­tached. Then turn the cob up­side down so the top is now the lower half and re­peat.

Grow a clump of sweet­corn plants to­gether in a block to aid pol­li­na­tion

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