Anna Jones’ sweetcorn recipes | The Modern Cook

Honey, herbs and chilli is a winning combination with corn, which also pairs deliciously with creamy parmesan rice in risotto

Over the past few weeks, my cooking has been sporadic at best.

For reasons I will not bore you with, we have been moving from house to house and kitchen to kitchen, so I’ve been without my usual line-up of spices, seasonings and favourite ingredients. Cooking has become simpler, and we have eaten a lot of corn: perfect, self-packaged, hot-weather food. In a fix, it needs nothing more than butter and salt.

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