Seasonal fresh sweetcorn and tinned both work well in today’s thrifty recipes for a charred sweetcorn and green bean salad and super-snackable cheesy scones
For me, the sunny yellow colour and crisp, juicy kernels of sweetcorn encapsulate summer. But while tinned sweetcorn is a store-cupboard staple, and delicious in these scones and salad, fresh corn on the cob is reaching its peak right now, so it’s worth getting your hands on some, if you can. Chargrilling fresh corn in a pan or, better still, on a barbecue is the ideal cooking method. Don’t be afraid to char it really well; the smoky flavour is heavenly when combined with the kernels’ natural sweetness.
