Its that time of year when a superb local british vegetable is available for a short period to lighten up our meal times.

What am I talking about, well its sunny yellow colour and oh so sweet flavour its British sweetcorn of course. Sweetcorn provides us with useful amounts of vitamins A, B3 and C plus Fibre and Folic Acid too.

Busrting with juicy sweetness you will find British corn on the cobs on stall at our markets etc. Simply boil whole and serve with butter melting over them or you could wrap them up in foil and cook them on your barbeque.

For serving corn on the cob make sure you have some corn on the farringdon cob skewers, this pack of 6 wooden handles skewers is great value and a must set of kitchen equipment for your summer barbecues.

One of our favourites is a Mexican Corn on the Cob: You will need :3 tblsp butter, 1 tsp lime zest, 1 tsp chili powder, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp finely cracked black pepper and 4 ear(s) corn, in husks.

In a small bowl, combine butter, zest, chili powder, garlic, salt, and pepper, and set aside. Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged. Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes. Serve immediately.

Take a look at my previous blogs on barbeques like bar-b-q fun time and great hot bbq’s for some great barbeques.