Yotam Ottolenghi’s late-summer sweetcorn recipes

Thought corn on the cob was great just with butter? Try it grilled in its husk with a creamy pecorino dressing, in tamales, or with roast peppers and a soy-cured egg yolk

Earlier sunsets and a shift in the wind tell me we’re approaching the end of the season and, as much as I hate to part with the sun, I am comforted by something else that’s bright, yellow and glowing: corn.

Nothing much beats lightly cooked corn on the cob, drowned in butter and seasoned with flaky salt and a few chilli flakes. Better yet is sweetcorn so fresh, it needn’t be cooked at all.

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