For me, the sunny yellow color and crisp, juicy kernels of sweetcorn encapsulate summer season. However whereas tinned sweetcorn is a store-cupboard staple, and scrumptious in these scones and salad, contemporary corn on the cob is reaching its peak proper now, so it’s value getting your palms on some, should you can. Chargrilling contemporary corn in a pan or, higher nonetheless, on a barbecue is the best cooking technique. Don’t be afraid to char it rather well; the smoky flavour is heavenly when mixed with the kernels’ pure sweetness.

Charred sweetcorn and inexperienced bean salad (pictured prime)

Prep 10 min
Prepare dinner 20 min
Serves 2

2 corn on the cob, or 200g frozen and defrosted sweetcorn, or tinned and drained
3 tbsp extra-virgin olive oil
100g inexperienced beans (contemporary or frozen), halved
1 garlic clove, peeled and crushed
1 lime, zested and juiced
1 giant pinch chipotle chilli flakes
1 tsp brown sugar
Sea salt and black pepper
½ pink onion, peeled, halved and really thinly sliced
A handful of contemporary coriander, leaves solely

Stand every cob, if utilizing, on its finish and use a pointy knife to chop the kernels away from the cobs.

Put half the olive oil into a big pan and set it over a excessive warmth. As soon as smoking sizzling, add the corn and inexperienced beans, and fry for eight to 10 minutes, till charred and blistered in locations.

In the meantime, put the remaining olive oil in a big bowl and mix with the garlic, lime zest and juice, chilli flakes and sugar.

As soon as the corn and inexperienced beans are cooked, put them straight into the dressing bowl and toss to mix. Season generously to style, then depart to chill to room temperature.

To serve, toss via the onion and many of the coriander, then style and modify the seasoning, if mandatory. Switch to a plate with the remaining coriander scattered excessive, in addition to just a few extra chilli flakes, should you like.

Sweetcorn and cheese scones

Jordan Bourke’s sweetcorn and cheese scones.
Jordan Bourke’s sweetcorn and cheese scones.

Prep 10 min
Prepare dinner 30 min
Makes 8 scones

100g sweetcorn (reduce from the cob, or frozen and defrosted or tinned, drained)
Salt and pepper
300g self-raising flour, plus additional for dusting
1 tsp baking powder
½ tsp candy smoked paprika
½ tsp floor coriander
70g salted butter, chilled and reduce into cubes
125g cheddar, grated
130ml complete milk, plus additional for glazing

Warmth the oven to 200C (180C fan)/390F/gasoline 6 and line a baking tray with greaseproof paper. Prepare dinner the contemporary corn, if utilizing, in a pan of boiling salted water for 5 minutes, then drain and depart to chill.

Put the flour, baking powder, smoked paprika, floor coriander, half a teaspoon of salt and a big pinch of pepper in a bowl, then combine to mix. Use the information of your fingers to rub within the butter, lifting up the flour so as to add as a lot air as doable, till the combo resembles fantastic breadcrumbs, then stir within the grated cheddar and corn.

Pour in all however a tablespoon of the milk and, utilizing a metallic spoon, very frivolously fold it into the flour combination. Add the final tablespoon of milk, if want be; if it nonetheless appears dry, add one other teaspoon or two.

Prove the dough on to a floured floor and, utilizing your palms, very gently pat it till it comes collectively right into a ball. Don’t be tempted to knead or overwork the dough, in any other case it should end in robust scones.

Pat or roll out the dough right into a roughly 3cm-thick circle, then reduce into eight equal items, leaving you with triangular-shaped scones. Alternatively, use a scone cutter.

Put the scones on the lined tray, brush the tops with a bit milk, then bake for 11-13 minutes, till risen and golden. Serve heat with butter.

Jordan Bourke is a chef and broadcaster. His newest e-book, Wholesome Baking, is revealed by Orion at £18.99. To order a replica for £17.28, go to