Creamed corn gratin, with smoked bacon and jalepéno

Sweetcorn is at its best right now. Put down the can and go grab it by the ears to make this sweet, rich, creamy and cheesy dish

Sheer woe! Fresh corn season is coming to an end. Corn season starts in late summer and these days where you start to see these new style tiny baby corns in their cobs. I’m seeing them more and more on menus in the cool East London restaurants. My favourite of the year was by Chef Andrew Clarke of famous Woodfire restaurant “Acme Fire Cult”, in Dalston. He serves it – wait for it… roasted with Corn-Miso puree and chicken skin rayu, (you know - that peanut chilli crisp oil, but with crispy chicken skin - oopht!), and its truly delicious.