Sweetcorn Factfile

Corn-on-the-cob:

Selection:

Choose cobs that are full and plump with pale cream kernels. When they're fresh and tender, you'll find a yummy milky juice within the raw kernels. Watch out for the 'Super sweet' varieties, as they offer the best flavour

Enjoying:

Simply boiled or steamed then served with butter or cut into chunks and barbecued or grilled.

To store:

Eat the cobs fresh or wrap in polythene and store in the fridge for 3-4 days.

To prepare:

Trim the ends with a sharp knife and remove the leaves and fine threads. Wash thoroughly and cook in boiling water for about 15 minutes. To oven cook, simply brush with butter, and bake in foil for 30 minutes.

Avoid:

Adding salt to the water as it hardens the corn.
Cutting the uncooked sweetcorn cob - it's virtually impossible.

Baby Corn

Baby corn is the pale yellow cobs of corn that are harvested while they are still young and are usually no longer than 10cm.

Enjoying:

Baby corn can be steamed, boiled or stir-fried with a selection of other ingredients such as meat, noodles and other vegetables. Raw baby corn can be included in salads or served with a choice of other raw vegetables such as peppers, cucumber and carrot as crudités.

To store:

Baby corn can be stored in the fridge for 2-3 days.

To prepare:

Wash very thoroughly in cold running water before serving raw or cooking.

To cook:

Cook baby corn until it is tender but still retains some bite. To boil, place in a pan of boiling water, cover and simmer for 4-5 minute. To steam, cook in a steamer for 5-6 minutes. To stir-fry, heat 1 tbsp olive oil in a frying pan and add the corn, cook for 2-4 minutes, stirring constantly. To serve as a simple accompaniment, top the cooked corn with butter flavoured with herbs, garlic, chilli or lime.)

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