He says the secret sauce for the 150-year-old pipe: the cob. “The variety of corn we have, we can end up with a tiny small cob or we can end up with a really large, fat cob and obviously ...

Start by placing the corn cobs on a microwave-safe plate. Add a small amount of water to the plate to create steam. Loosely cover the cobs with a microwave-safe cover or plastic wrap. You can also ...

In a small bowl, mix the butter ... Once cool enough to handle, unwrap from the foil. Garnish the smoked corn on the cob ears ...

Add a small handful of the sliced onions and fry ... Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes ...

“Humans completely reshaped the ancestor of corn, effectively turning the cob inside out. Our results show that a small genetic change has had a big effect on this remarkable transformation,” study ...