The sweet and juicy taste of corn truly is mouthwatering stuff! Covered with melted butter, and seasoned with a pinch of salt & pepper – it’s delicious!

How do we make sure we provide top quality corn?

Simple - we grow them ourselves! Sam draws on three generations of horticultural experience to grow fresh, sweet and delicious corn. The staple test we use when harvesting (or purchasing when we don't have availability on the farm) is to peel back part of the husk of the corn and see whether the corn ear is fresh, shiny and yellow. The rows should also be tightly packed, and the kernels should be appropriately sized: larger kernels at the top are a sign that the corn is overly mature. The husk of the corn must also be tight, green and fresh-looking.

Where do we source our corn from?

Most of our corn comes direct from our farm - planted, cultivated and hand-picked by Sam and the team. We harvest corn at a slightly immature stage, so that the kernels are sweet, juicy and full of flavour. Corn grows well in our well-draining, nutrient rich soils, however when the conditions aren't favourable to growing corn on our farm (due to seasonality, crop rotation etc), we source corn mostly from the East and South Gippsland regions. There are a number of professional and experienced growers in these areas.

What is the best way to keep corn?

Keep corn in its own leaves, and keep it cool. This will maintain the sweet flavour (as it prevents the conversion of sugar to starch) and retains the vitamin C content of the corn. It stores best in an airtight plastic bag in the fridge (optimal storage conditions are 0°C and 90%-100% relative humidity).

Corn nutritional information

Corn is high in protein and vitamin B. It's also high in vitamin C, fibre, phosphorous, folate and contains some thiamine and niacin. It has been linked to cardiovascular and lung health, and also memory preservation.

Serving tips and suggestions

The fresher you get your corn, the better it will taste - the natural conversion of sugar to starch means that the longer corn has been off the stalk, the less sweet it will be. You can use corn in casseroles, soups, fried rice or fritters, or try eating it raw, fresh off the cob!