We’re so happy to see organic sweetcorn in the boxes again. Try making this delicious, Mexican inspired dish (from Jennifer Joyce on bbcgoodfood.com) using seasonal tomatoes and onions. Or, if you have more kitchen time to spare, have a go at some Mexican tamales which employ corn husks as wrappings (e.g. www.thespruceeats.com/garden-vegetable-tamales-3029744) and a fermented salsa to go with it (www.livesimply.me/fermented-salsa-homemade/). With your leftover naked corn cobs, stripped of their sweet kernels, make a simple corn stock for a chowder – adding a bay leaf or two and some black peppercorns.