Anna Jones’s sweetcorn recipes

As cobs come into season, enjoy the kernels charred with pickled chilli and herbs, or blend them into a velvety soupI overdosed on sweetcorn as a kid. Fresh corn was a rarity, though; more often it was frozen half-cobs or Green Giant eaten from the tin. Like many markers of my childhood and teenage years, from wearing the petrol blue of my school uniform to drinking Malibu and Coke, I turned my back on sweetcorn. For years I couldn’t see its culinary merit, but I was missing out. Every yea