Although you can buy corn kernels in frozen packets and cans, they're at their best when eaten straight from the cob.

The fresher the cob, the sweeter and juicier its flavour. Mass produced varieties, sold in supermarkets, don't really do it justice.

Baby corn are eaten whole, and often used in stir fries. Kernels can be scraped off the cob and used in soups, or braised with other vegetables such as peas, red peppers and mushrooms.

Because the kernels are so starchy, they're good for thickening soups and sauces.

In the kitchen
To test for ripeness, pierce a kernel with your thumbnail - if it gives out milky juice, it's ready to cook.

When separating kernels from the cob, you'll need to strip away the outer leaves and get rid of any wispy straw-like strands. Using a sharp knife, cut down along the husk, prising out any kernels as you go. It's not as time-consuming as it sounds!

Hold-back on adding salt to the boiling water when cooking the cobs, as it tends to make it tough. A pinch of sugar is a better bet, as it enhances the natural flavour.

Depending on how tender the sweetcorn is, you'll probably need about 10-15 minutes boiling time. Allow around 10 minutes on a barbecue, and 5-7 minutes, if cooking small corn-on-the-cob chunks in a microwave oven.

Top tips
Perhaps the best way to serve sweetcorn is to smear it with oil and roast the cobs over a barbecue. Once it becomes lightly charred, it's ready to serve straight from the grill. Butter and freshly ground black pepper are good matches, and a squeeze of lemon goes down a treat too.

Because of their mild, sweet flavour, corn kernels work well with stronger-flavoured ingredients - crisp-fried bacon, pickled onions, red peppers and chillies.

You can buy little forks for spearing onto the ends of cooked corn on-the-cobs - that way your fingers won't get messy. But half the pleasure is in making a buttery mess