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The natural season for Sweet corn is from mid August to mid October. Sweet corn, a form of maize, has been cultivated since the nineteenth century. It has been an important food for  thousands of years, eaten by Mexican and Central American cultures as early as 3,400 B.C., and now grown extensively across southern England. Sweet corn occurs as a spontaneous mutation in field corn and unlike field corn it is harvested whilst still immature and eaten as a vegetable, rather than a grain. Sweet corn provides useful amounts of vitamins A, B3 which supports metabolism, the nervous and digestive systems, and C, as well as folic acid and fibre.

For something a little different try Spicy Steamed Sweet corn. Remove the husks and silk from the two corn cobs. Mix one tablespoon of grated fresh ginger, a minced garlic clove, half a teaspoon of chopped fresh red chilli and a tablespoon of water. Roll two corn cobs in the mixture and place in a steaming basket lined with baking paper. Place the basket over a wok or pan of boiling water, cover and steam for 10-20 minutes, or until tender. Drain and sprinkle with the fish sauce if desired.