Today for lunch we had our first sweetcorn of the year.  After stripping away the leaves and feathery bits, I popped the sweetcorn into boiling water (not salted I read) and cooked them for about 5 and a half minutes.

The corn was drained and then I added a generous knob of goat’s butter to the pan, popped the lid on then gave it a gentle shake to melt the butter and coat the corn.

Finally all that was needed was a good sprinkle of sea salt and lots of freshly ground black pepper.  This is my absolute favourite way to eat corn on the cob – it brings back so many good childhood memories.  If I can find enough good quality locally grown sweetcorn the plan is to eat as much of it as possible (just like asparagus when it’s in season).

We have just had a day away in Hereford for a wedding, and visited some interesting foodie places along the way – I shall try and get something up soon about where we went.  Oh, and our camera is on the blink…which is not good news!

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