With its crisp, sweet kernels as golden as the midday sun, British sweetcorn is pure summer on a plate. Whether you like it roasted on the barbecue or whizzed into a chowder, make the most of it with our tasty ideas
Bathed in summer sunshine for long daylight hours, Barfoots’ Hampshire, Isle of Wight and Sussex farms enjoy a unique micro climate that helps our corn grown sweet and strong.
"We grow our UK corn here because it only takes 110 days from sowing the seeds in the soil, which is especially nutrient-dense in these areas, to harvesting," explains Barfoots commercial manager Rebecca Charnley. "Brand-new for this year is our bi-coloured corn, which we’re growing exclusively for M&S. Its delicate nature means it has to be hand harvested.’"
Known in the US as butter and sugar corn, each cob is a random mix of white and yellow kernels, with the whites smaller and sweeter in flavour than the yellow. Find our corn on the cob in store now.
Once ripe, Barfoots’ ears of corn are brought in from the field wrapped in husks with threads of corn silk. To cook, snap larger raw cobs in half with your hands, remove any excess silky strands and plunge into boiling water until just tender. Try shaving off the kernels and drop them into salads, stir-fries, chutneys or fritters.
We’ve created a picnic-ready tart to serve as a centrepiece for lunch and a Latin American-style salad that's ideal to add to your barbecue.
For the pastry:
250g plain flour, plus extra for dusting
20g Parmesan, finely grated
125g cold butter
2 tbsp sweet paprika
Pinch of salt
For the filling:
2 corn on the cob
1 tbsp olive oil
75g Cheddar cheese, grated
75g Hickory Red cheese, grated
1 jalapeño, deseeded and diced
1 tbsp chopped parsley leaves
Pick up our new to store three salsa selection and pair it with these perfectly matched chips for a tasty snack at home or on the go Left-right
Charred corn: This mildly spiced, chunky dip mixes sweetcorn with tomato and red pepper, plus a hit of lime. Scoop it up with Monterey Jack refried bean corn chips.
Roast pepper: Smoked paprika and roasted red peppers give a smoky sweetness to this salsa. Try it with rustic Creole spiced bean and rice corn chips.
Tomato>: Vine-ripened tomatoes infuse this fresh, clean salsa with their sweet flavour. Spice it up with manchego and jalapeño hand-cooked crisps.
Ready in 25 minutes, plus marinating and cooling
4corn on the cob
1½ tbsp olive oil
200g radishes, trimmed and sliced
400g baby vine or cherry tomatoes, halved
½red onion, finely sliced
50g pitted black olives, chopped
1 red chilli, deseeded and diced
For the dressing:
1 lime, juiced, plus extra wedges to serve
1½ tbsp chopped parsley leaves
2 tbsp olive oil
Discover more ways to cook our best in season vegetable with summery recipes on the Cook with M&S app
You made your salsa, now serve it up in style with our range of high-qulaity cook and serveware
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