Sweetcorn is a sweeter version of conventional field corn (maize). Instead of waiting for the kernels to go hard and become grains it is picked and eaten as a vegetable. Its ancestry is traced back to Native Americans and Mexicans who developed it as a crop but it originates from a natural spontaneous mutation of corn - where the genes have developed control of the sugars turning to starch themselves.

Sweetcorn provides useful amounts of vitamins A, B3 (supports metabolism, the nervous and digestive systems) and C. It also contains folic acid and fibre.
What do I do with it?

If weather permits then the best way to cook sweetcorn is on the BBQ, put the whole cob including the outer husk in water for five minutes then pop it on the BBQ for about twenty minutes or until all the husk is nicely charred all round. Then peel and serve with a knob of butter. With the weather we are probably going to have just peel it from the husk and pop into a pan of salted boiling water