Cricklewood’s Sweet Corn
Cricklewood’s corn is fresh picked first thing in the morning and is oh so good!! We suggest eating the corn the same day you pick it up. If you are not going to cook and eat your fresh corn that day, store it in the refrigerator with the husks left on. It should last 2 to 3 days.
Our sweet corn is usually available beginning late July until early October.
Cooking Sweet Corn
Our favourite way: Get a pot of water boiling hard. Place the husked sweet corn into the boiling water. Once it begins to boil again, cook for about 5 to 7 minutes. Following family tradition I always add a teaspoon of sugar to the boiling water before adding the corn. Supposedly this will stop the sugar from leeching out of the corn. If you add salt to the water it will toughen the corn. Do not overcook.
If you are adventurous try grilling some corn: Trim the silk from the end of the corn. Soak in cold water for a minimum of 1 hour. Before placing on grill, shake to remove excess water. Grill for approximately 25 to 30 minutes, turning frequently. Remove the husk and any remaining silk after grilling, using heat resistant gloves.
Shuck the sweet corn. Wrap in foil with butter placed inside. Puncture the foil to allow excess steam to escape while grilling. Place the corn directly on the grill. Cook for 20 to 30 minutes, turning frequently.
If you are traveling, bring along a cooler with some ice. Place your corn in the cooler and you won’t lose the fabulous flavour for the meal at the end of the day. Corn on the cob is a real comfort food that you typically eat with family and friends so why not come visit us, get some of our fabulous corn and create some great memories?