Corn (Cob) - Certified Organic

Certified organic sweetcorn. Sweet, crunchy and one of my favourite signs that the warmer months are coming.

Corn on the barbecue is one of the best parts of spring in the Northern Rivers.

It's at its sweetest when it's eaten soon after it arrives.

In the kitchen

• Boiled or grilled and rolled in butter and salt
• Cut off the cob into fritters or salads
• Charred on the barbecue with lime and chilli
• Stirred into a chowder or soup

How to prepare

Peel back the husk and silks. To cut the kernels off, stand the cob upright in a bowl and run a knife down the sides.

Spring recipe: Barbecued corn with lime and chilli butter

Grill corn on the barbecue until charred in spots. Brush with butter mixed with lime zest, chilli and salt, then finish with a squeeze of lime and coriander.

How to store

Keep it in its husk in the fridge and eat within a few days, as the sugars start turning to starch over time.

Price is per cob.