The modern cook
I overdosed on sweetcorn as a kid. Fresh corn was a rarity, though; more often it was frozen half-cobs or Green Giant eaten from the tin. For many years in my youth, I turned my back on sweetcorn, but I was missing out. Every year late in the summer, when papery wrapped cobs are four for £1, I make up for it. Corn comes at a time that’s half summer, half autumn, and these recipes bridge those seasons.