Let’s talk about sweetcorn for a minute.
Where I live, I can’t get gorgeous fresh corn still in its husk, so my next best thing is frozen sweetcorn – I much prefer it to the tinned stuff.
But if you can get corn in its husk, here’s a top tip from my uncle in Canada that I’ve used ever since: microwave it in its husk. Depending on the size it takes anything from 5 to 9 minutes, and it cooks perfectly.
I still remember the corn he gave us in Canada – a variety called Peaches and Cream, with yellow and white kernels mixed together. Sensational.