Sweet Corn (Makai / Bhutta)

Sweet corn, makai, sold by the piece with the husk still wrapped around it. The husk holds the sugar in, which is why we do not strip and shrink wrap the cobs. Peel one back and the kernels should look plump and pale yellow, giving up a milky juice when you press one with a nail.

Corn starts turning its sugar into starch within hours of being cut, so ours is harvested and dispatched the same morning. That is the entire reason a bhutta from the roadside cart beats one that has been sitting in a chiller.

Roast it over the gas flame, rub it with lemon, salt and chilli, and eat it standing in the kitchen. Or boil the cobs, strip the kernels, and make corn bhel, a masala corn cup or a corn palak bhaji.

Available as 3 Piece and 5 Piece. Leave the husk on until you cook it. Refrigerate if it is not going on the flame the same day.

Other seasonal picks are on the organic vegetables page, next to the fruit.