Sweetcorn on the cob Grown by Guy Singh-Watson at Riverford in the Vendée, France

£2.95 / 2 pack

About

Juicy golden sweetcorn on the cob. We deliver it with the leaves intact to keep it fresh – natural packaging at its best. Invest just 5 minutes, a pan of boiling water and a generous smear of butter for one of the great finger-licking joys of the summer.

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Country of origin

Grown in
  • France

dgax0769.com Seasonality

Late August or early September onwards for a few weeks.
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Soak the cobs in water for a few minutes then cook patiently on a barbecue so they steam in their husks
- Riverford cooks

How to prepare

When your corn is fresh, boiling or steaming is difficult to improve on. Anoint with butter and munch straight from the cob. Or cut off the kernels (a serrated knife is best for the job) - wonderful in soup, salsa, relish and salad.

Storage

Best cooked really fresh. Keep in fridge with leaves on - no other packaging needed.

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