I feel like I could send a million love notes with all the delicious ingredients around at the moment but right now let’s give corn the spotlight, shall we?

Those juicy, sweet, golden kernels that makes me feel like a kid again chomping from one side to the other, focusing on getting every, single bit off that cob. There's something magically satisfying about that don't you think? 

And anything you can eat with your hands makes life better.

Simple corn on the cob is made even more sweet in a few ways; adding a flavoured compound butter (watch a quick reel on that over HERE), sprinkled with some fresh queso, cilantro and lime, or just straight on the grill.

When I grill corn I do it straight in the husk. Mostly because I'm a little lazy and I don't want to do the work of pulling the husks off. When you grill them in the husk, everything peels off so much easier and they steam inside while still getting a bit of that smoky flavour. Snip off the silks on the end, pull off any loose husks and run them under cold water for a couple seconds. Throw them on the grill and turn every few minutes until the husks are nicely charred. Peel the husks off and serve.

Some other ideas on how to cook with corn:

And don't forget you can use these golden beauties in lots of ways outside of just straight off the cob. Stirred into risotto with basil and pancetta. Corn fritters (there's a recipe for that HERE), cornbread, in salsa with some peaches, or blitzed into a creamy chowder. And as I do with most things at the market right now, buy more than you need so you can freeze some for later. I pop the corn off the cob and toss it in a ziplock bag. Lay it flat in the freezer and you've got delicious summer corn for those winter months!

Cook This Now: Crab, Corn & Burrata Pappardelle 

This is one of the easiest things to cook right now. That's why I love the Farmer's Market, getting the freshest ingredients means you don't have to do too much. I love the mix of flavours in this one. And the edible flowers (I used Nasturtiums) add that little bit of extra beauty that we all need in our lives. 

• 1/2 pound lump crabmeat

• corn kernels from 2 cobs of fresh corn

• 1 tablespoon unsalted butter

• 1 ball burrata

• 1/4 cup fresh mint, minced

• 300 g pappardelle or other thick noodle pasta

While your pasta water is coming to a boil, melt the butter on low heat in a large skillet. Add the crab and corn, season with salt and pepper and let it slowly warm.

Remove the outer skin from the burrata. You just want the creamy inside for this so use the outer skin as a little appetizer with sliced tomatoes drizzled with balsamic. Set aside.

Cook the pasta to al dente, saving about 1/2 cup of pasta water before you drain.

Add the pasta to the crab and corn mixture. Stir in the burrata and add a little bit of the pasta water at a time while stirring until the cheese has melted and the pasta is well coated. Add in the mint and remove from the heat.

Garnish with edible flowers or more fresh mint.

Serves 4.

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