Grow the sweetest sweetcorn
HOME-GROWN cobs of sweetcorn eaten within minutes of being harvested are a true taste sensation, far superior to so-called ‘fresh’ cobs sold in shops. The reason for this is that from the moment they’re picked, sugars in the kernels start turning to starch.
Sow seeds now in a warm, sunny and sheltered spot with moistureretentive, well-drained soil and you’ll be gathering armfuls of your own cobs by late summer.
There are lots of tasty varieties to try. Swift, Moonshine and Sundance all produce cobs filled with yellow kernels, while Picasso bears bi-colour cobs of yellow and white kernels, and adds an ornamental touch thanks to its red-tinted foliage and purple flowers.
To ensure seeds germinate, prepare a seed bed. Fork over the ground, break up large clods and remove weeds. Rake the soil vigorously in one direction, and then work in another direction, at 90 degrees to the first.
The ground is ready when the surface is level and the top 2in to 3in has the texture of coarse breadcrumbs.
Sweetcorn plants produce both male and female flowers. The tassel-like male flowers that crown plants pollinate the silky female flowers that develop on the ends of cobs, so pollen from the male flowers needs to be blown by the wind on to the female flowers below. Boost the chances of pollination by setting plants in square or rectangular blocks and not in rows. A block of 4x4 or 4x5 plants is ideal.
Sow two seeds every 18in in 1indeep holes. Cover with soil and water. Remove the weakest seedlings when about 1in high.
Water developing plants regularly. Harvest in July or August, when the fibrous strands at the end of cobs turn brown. Check whether they are ready by peeling back leaves and poking a fingernail into a kernel. If the juice that oozes out is milky, they are good to go.
Grasp cobs firmly, pull downwards and twist to remove.