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Sweetcorn - Corn on the cob



How to prepare and cook Sweet corn


Sweetcorn  Recipes  |  Growing  Vegetables More Vegetables -  Prep & Cooking times


Common Names: Turnip
Family: Brassicaceae
In Season: August - November (best)
Buying: Choose firm, smooth bulbs which are free of cracks and heavy for their size. Smaller specimens are generally sweeter
Storing: Remove any leaves store in a cool, dry, dark place or refrigerator for up to 4 days
Serving Allowances: 1 Cob per person or 100g/4oz Niblets

General - Preparing Corn on the Cob (Sweetcorn)

Remove the papery sheath and the stringy threads then cut off the stem if present. Wash well. They can then be cooked whole, cut widthways into sections or thick slices. Alternatively, the niblets can be removed from the cob with a sharp knife. The easy way to do this is to cut off the stem end so it can be steadied on a work surface, then, starting at the pointed end, cut down to the base as close to the central cob as possible.

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x x x Y x

Suitable methods and timing for cooking Corn on the Cob (Sweetcorn)




Whole  =  20-35 minutes. Coat with oil or melted butter


y Whole  =    8 - 15 minutes  Do not add salt to the water
Niblets   =    5 - 10 minutes  Do not add salt to the water


y Niblets   =    Stir-fry  3-5  minutes


y Whole  =    8 - 15 minutes brush liberally with melted butter


y Whole/Niblets  = 5 - 10 minutes



Whole  =    15 - 20 minutes 
Niblets   =    10 - 15 minutes 



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