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Corn on the Cob

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Corn on the Cob

Corn on the cob (maize) is summer on your plate, even though it can be enjoyed all year round these days thanks to modern production methods and super efficient supply chains.  While it may a difficult thing to eat with any semblance of dignity, it is well worth the sticky fingers and the extra toothpicks needed aftwerwards.  With its sweet, crunchy flavour, it is the darling of the BBQ and the favourite of children everywhere.

 

ORIGIN:  While Ireland can grow maize for stock feed no problem, our summers do not allow us to ripen corn sifficently for human consumption.  We rely on our expert team of growers in Spain, France and the UK for these sun-kissed treats.

 

NUTRITION:  Corn on the cob is a good source of thiamin (Vitamin B1) which is essential for the body to turn food into energy and folate which is needed for producing red blood cells.

 

TIP:  Corn on the cob can take an age to boil up if you are making a few, but stick them in a casserole dish, add a half cup of water to the bottom of the dish, cover with cling film, and you can have steamed, microwaved corn in half the time!