Every year, people tell us that our corn is the best they’ve ever eaten. We hear things like ‘better than the farm stand we used to go to when I was a kid’, and ‘so sweet it tastes like candy’. We couldn’t agree more. We’ve sold Welsh Brothers’ magnificent heirloom corn since our first year in business, and there’s just nothing like it. It’s so incredible that you can even eat it raw with delicious results.
We asked The Sweet Potato team to share some of their favourite ways to eat local corn.
Digs, Founder and Co-Owner
Digs loves Welsh Bros corn. His first answer was: Just corn. It’s so good you can eat it raw.
He shared his simple Corn Omelette recipe, a great way to use up leftover corn….if you have any!
CJ, Co-Owner
The moment we asked CJ about corn he immediately said ‘eat it raw’, but he didn’t stop there. CJ recommends pairing corn with a fresh caught piece of fish or the Scottish Organic Salmon fillets available at our seafood counter.
Campfire Corn
I like the best of both worlds – the juiciness of a boiled cob of corn + the smoky grilled flavour saturation of a cob cooked over a campfire.
At home boil the corn for 5 minutes in water. Cool and refrigerate. Corn has stayed good like this for several days in the fridge, but to maximise freshness eat it on day 1 or 2 at camp.
Once fully cooled, take each individual cob, lay it on foil, put a generous amount of cold/room temp butter + a generous amount of one of the flavour combos from below onto the cob and wrap the cob tightly in foil.
At camp, build up a fire and then let it burn down to very hot coals. Place the foiled wrapped cobs a couple of inches above a bed of hot coals for 6-8 minutes rotating every 2 min.
If you don’t camping plans but want to make Campfire Corn you can do it at home on the barbecue or in an oven.
Flavour Combinations
- Traditional: grass fed butter + your favourite salt (I have several friends who will grab the Heartbeat Hot Sauce to kick up the spiciness of a traditional roasted cob.)
- Garlicky: Your Samsara garlic pick, minced + butter + salt
- Southern flair: Smoked paprika + cayenne + butter + salt + rosewood hot honey
Looking for more corn recipes?