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Sweetcorn |
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Sweetcorn is a summer treat.
In-season, it's plentiful and affordable. But, alas, the season is short...
Because sweetcorn loses its flavour so quickly, imported produce is normally air freighted, so best avoided.
Instead, make the most of the season, get as much as you can and freeze the kernels for later.
Go straight to sweetcorn recipes.
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About Sweetcorn |
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Sweetcorn is a variety of maize with an increases sugar content.
It is believed to originate from Central America.
It is low in fat, but high in (natural) sugars, which quickly turn to starch after picking. So while it's a great source of fibre and vitamins, you shouldn't consume too much if you're worried about your weight.
Did you know...?
In France, whole sweetcorn is considered to be animal fodder. If you serve this at a dinner party to a Frenchman, he is likely to be horrified! |
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How To Choose |
Peel back the husks a little and check to see that the kernels are still plump, rather than shrivelled.
The kernels should "give" a little if pressed with your thumb. If they've gone too hard, they probably won't taste very good.
Sweetcorn stored in a damp environment can go mouldy, which is usually obvious from the outer leaves. Avoid these. |
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How To Store |
Store with the husks on, either in a cool, dark, dry place for a week or so, or in the fridge for just over a week.
You should use the sweetcorn before the husks start to shrivel.
In fact, the sweetcorn flavour starts to deteriorate soon after picking, so for the sweetest corn, use it as soon as you can. |
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How To Use |
If you've got fresh sweetcorn, carefully remove the outer husks and the hairs.
Wash under cold water.
Then either steam for about 5 minutes of boil in a pan with about 1 inch of water and a lid on it. Turn every few minutes.
Delicious as they are, or with butter.
If you're having a barbecue, just remove the husk and hairs, wipe them with butter and put on the grill. Turn them every minute or so and they will be delicious.
If you want to use the kernels, cook for a few minutes first and allow to cool. Then put a fork in the stalk end of the sweetcorn. Hold the fork so the sweetcorn is vertical. Carefully slide a sharp knife down the length of the sweetcorn, to cut off the kernels.
Note: this can leave some irregularly shaped kernels. If you would rather not have this, you can buy special sweetcorn kernel removing tools!
If you've got a lot of sweetcorn and want to freeze it, it can be worth investing in one. |
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Suggested Recipes | |
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| Aoki Sweetcorn & Chilli Butternut Squash |
I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.
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| Autumn Pancakes With Blue Cheese Sauce |
This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!
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| Hearty Butternut Squash and Red Onion Soup |
This recipe for butternut squash and red onion soup is on test - but still available for you to try. Why not give it a go?
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| Pumpkin Or Butternut Squash Soup |
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
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| Squash And Coconut Soup |
Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.
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| Sweetcorn Fritters - Thai Style |
Whether you've got some spare sweetcorn cobs or a packet of frozen sweetcorn, this is a great way of enjoying sweetcorn. As long as the oil is hot and you drain the fritters afterwards, don't worry too much about the calories...!
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Got one? Send us your sweetcorn recipe!
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