• Organic Sweet Corn

Organic Sweet Corn

One of my summer loves is fresh sweet corn. Since Organic Sweet Corn is, of course, grown without the use of synthetic pesticides, you may find some bug damage here and there when you pull back the husk – nothing that can’t be trimmed from the end – but the flavor is good and you get to support chemical-free farming.

Sweet Corn Tips

  • Selecting: Choose Sweet Corn that feels full up and down the cob and has green husks.
  • Insect Damage? Organic Sweet Corn, grown without the use of synthetic pesticides, can have occasional insect damage. It happens. Simply cut away the damaged area with a knife. The rest of the ear should be just fine!
  • Storage: Sweet Corn will last in your fridge for about a week when stored in a plastic bag, but will dehydrate and lose flavor every day it sits – so try to use it right away.
  • Recipes? If you want to get fancy with your corn, here are some tasty looking Sweet Corn recipes to try.

Grilling: Pre-heat Grill to high. Remove loose outer leaves of Sweet Corn. Rinse the husks with water to add some moisture. Grill for 8-11 minutes, flipping 1-2 times. Remove from heat and husk it just before serving.

Cooking Instructions

  • Boil: Over-cooking is the #1 MISTAKE people make with Sweet Corn, since it can lead to toughness and less flavor. 3-5 minutes in boiling water is really all it takes for perfect Sweet Corn on the Cob.
  • Microwave: Microwave on high “in the husk” for 4-6 minutes. If fresh corn is already husked, wrap in a damp paper towel and microwave on high for about 5 minutes.
  • Grill: Pre-heat Grill to high. Remove loose outer leaves of Sweet Corn. Rinse the husks with water to add some moisture. Grill for 8-11 minutes, flipping 1-2 times. Remove from heat and husk it just before serving. This method adds a smoky flavor to your corn and makes removing the silk a breeze!

Our Own Sweet Corn Recipes


Mexican-style Street Corn Salad with Tomatoes