Sweetcorn

Sweetcorn has a sweet, tender flavour that is at its best when absolutely fresh; the briefer the time between picking and eating, the sweeter and more tender the corn will be. The best flavour comes from 'supersweet' varieties that stay sweeter much longer than other types.

Yellow Sweetcorn


Peaches and Cream Sweetcorn

White Sweetcorn

Scarlett Sweetcorn

Corn on the cob (sweet corn that is prepared and eaten with the kernels remaining on the cob) can be boiled, steamed, grilled or barbequed, and then served with butter and salt. The kernels may also be removed from the husk and used in salads, fritters, chillies and other recipes.

Tiny cobs of corn may be harvested when they are still young and tender; these corn cobs are usually no longer than 10cm and are known as baby corn. They may be eaten whole, either raw or cooked, and are a popular addition to Chinese recipes, especially stir-fries.