Sweet Corn
Peak sweetness lasts only hours after picking — cook it the day it arrives in your box.
Store in
Fridge unhusked — use within 1–2 days
Keeps for
1–2 days sugars convert to starch quickly
Best eaten
Day of pickup or blanch and freeze for winter
Prep tip
No salt in water salt toughens the kernels
What It Is
Section titled “What It Is”Sweet corn is one of the most anticipated crops of the Cold Springs Organics summer season, harvested at peak sweetness in July and August. Sugars begin converting to starch the moment it’s picked, so eating it the day it arrives in the box is ideal. The farm grows sweet varieties selected for maximum flavour and tenderness at the moment of harvest.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Keep unhusked in the fridge and use within 1–2 days for best sweetness. For longer storage, blanch husked cobs in boiling water for 3 minutes, cool immediately in ice water, then cut the kernels off and freeze flat in bags — frozen corn from the farm tastes far better than store-bought and lasts through winter.
How to Prep It
Section titled “How to Prep It”Husk just before cooking — the husks help preserve moisture. Remove the silk as thoroughly as you can; a damp paper towel rubbed across the cob works well for stray threads. For kernels, stand the cob upright on its end and slice downward with a sharp knife, close to the cob. The milky corn water that runs off is full of flavour — add it to a sauce or soup.
How to Cook It
Section titled “How to Cook It”- Boiled on the cob — bring a large pot of water to a boil without salt (salt toughens the kernels), add husked cobs, and cook 3–5 minutes. Do not overcook.
- Grilled in the husk — leave husks on and grill over medium heat 15–20 minutes, turning occasionally, until outer husks are charred. The steam inside cooks the corn perfectly.
- Corn salsa or salad — cut kernels raw from the cob or char on a hot grill; toss with lime juice, jalapeño, cilantro, red onion, and salt.
Quick Meal Idea
Section titled “Quick Meal Idea”Brown butter corn — melt 2 tablespoons of butter in a wide pan over medium heat until it turns golden and smells nutty, about 3–4 minutes. Add fresh corn kernels and cook, stirring occasionally, for 3–4 more minutes. Season with salt, pepper, and fresh thyme. Serve as a side or spoon over pasta or polenta.