Sweet Corn



Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk.

Ideally, corn should be cooked and eaten immediately after picking since its natural sugar declines as soon as it has been picked.

Between purchasing and cooking, keep the corn moist and cool. Pack in a cooler for the trip home from farm or market and immediately refrigerate in a plastic bag. Use within two or three days.


Corn is good source of folate and contains fibre, Vitamin C, niacin and thiamine. An average ear of corn has 83 calories.

Varieties we grow:


Who gets kissed

Painted Mountain


Also known as maize, grain corn was the chief source of nourishment for thousands of years, sustaining the Mayas, Aztecs, Incas and the Indian peoples of North and South America.

After the early settlers arrived in America, corn was introduced to Europe and is now cultivated in Africa, China, Russia and other parts of the globe.

Originally corn was grain corn; now it's used for cattle feed and a variety of industrial applications. Sweet corn, as such, is a relatively recent development, becoming popular chiefly since the American Civil War period.


Before cooking, remove husk and any remaining bits of silk. Trim the cobs, remove undeveloped tip ends or any disfigured kernels. If boiling fresh sweet corn, cook for 3 to 4 minutes for young cobs, 5 to 7 minutes for mature cobs. If steaming, cook corn for 7 to 11 minutes, depending on size (small cobs, 7 minutes; medium, 9 minutes; large, 11 minutes).

To barbecue, wrap with husks soaked in cold water or with aluminium as a protective covering. Use this same method to roast corn in the oven.

Corn can also be frozen after a brief blanching.

Sweet corn is an excellent addition to mixed vegetable dishes such as succotash, rich "puddings" and crisp fritters. It's well-suited to flavourful sweet relishes. Baby ears of corn have long been prepared as tender pickles.