Variety of maize with high sugar content, freshly harvested sweet corn is full of juicy kernels of intense yellow colour. They can be very easily turned into a delicacy: cooked, stewed on butter, grilled, roasted; smaller cobs can be pickled in the same way as traditional Znojmo gherkins (znojemské okurky). A very simple, fast and healthy recipe is sweet corn cob boiled in water: just season with salt and possibly add some butter to let it melt on the hot cob and the result is a real treat. Furthermore, sweet corns can also be used as original side dish in the form of sweet corn pancakes. For 120 g of corn use 100 g all-purpose flour, 1 egg, 0,5 dl milk, salt and one tablespoon of curry powder. Mix the sweet corn with other ingredients and knead in dough, let sit for a while. Then fry in hot oil until golden brown. During September and October, home-harvested sweet corn can be found on the markets or bought in shops. If you want to test its freshness and quality, just cut in the kernel: if milk-white juice comes out, you can be sure about the cob freshness. We recommend using it within two days, as the kernels turn flourish rather fast.