Sweetcorn is available all year round, but it is undoubtedly at its best between September and November. You can buy sweetcorn on the cob or stripped into vibrant yellow kernels, and both can be incorporated into a great variety of dishes in many different ways.

If you're looking for something simple and delicious to whip up at a moment's notice, Alfred Prasad's sweetcorn makhni on toast makes a fantastic treat for brunch or lunch. Shaun Rankin's sweetcorn soup is equally comforting, wonderfully complemented by the addition of crispy tempura prawns.

No barbecue would be complete without corn on the cob, and there's plenty you can do with it after you've flashed the corn over the coals. Try our cajun buttered corn on the cob for example, or Michael Bremner's incredible grilled corn with chilli oil-infused butter. Sweetcorn is fantastic in a salad too – Dan Wilson chars his on the barbecue before slicing off and dressing with 'nduja, pickled Padron peppers and egg yolk, whilst Peter Gordon serves his with freekeh, cumin-roast artichokes and pomegranate.

Or, if you want to try something totally different, try Andrew Wong's beef preserve with rib of sweetcorn – a dish that has its roots in Chinese Imperial courts.