Sweet Corn
Available August to mid-September

Large corn roast orders are welcome (min. of 4 doz.) and a special discount will be provided for orders over 12 dozen.

We package in baker's dozens - that's 13 cobs for the price of 12!

1 dozen - $7.00 on farm or $7.25 in town at our Little Red Barn
Bring your own bags if possible, or we will have biodegradable bags available for $0.25 each. 

Quality is Guaranteed - make sure it's from Belluz Farms to guarantee incredible corn - We pick every morning when it's cool to help lock in the sugars.  Freshness is the key to great corn - ask your supplier how many days old their corn is...

Goodness Facts
Sweet corn is high in folacin and a good source of Vitamin C, thiamin, magnesium, and potassium. And butter, well, it's a dairy product!

Our new super-sweet varieties are excellent.  Of course, we grow lots of bicolour varieties (the Peaches N' Cream type) and the traditional all yellow. We pick early in the morning and keep the corn cool to ensure the best flavour.

Cooking Corn
To enjoy the fresh flavour of our corn, the sooner the better is the rule of thumb. Most people overcook their corn, which causes the kernels to convert their sugars to starch. Try one of these methods to ensure your corn is sweet and tender:

• Bring water to a boil, add husked corn and remove cobs once water has returned to a boil.
  OR
• Pull husks back from corn, keeping husks attached. Remove as much silk from the corn as possible; replace husks, covering kernels. Using kitchen twine, secure husks at tops. Place corn in a large bucket of cold water. Let soak 1 hour.
  Transfer corn to grill (medium heat). Cook until husks are charred and the corn has steamed, about 10 to 15 minutes depending on the heat of your grill. Remove corn and discard husks.

Freezing Corn

The easiest way to freeze corn is to blanch it for 1 minute (drop the husked cob into boiling water), remove it and place immediately into ice cold water to stop any cooking, cut the corn kernals off the cob (using a serrated knife and holding the cob in the centre of a bunt pan works great), bag it and then freeze it!  You can freeze it first on a cookie sheet if you want to help separate individual portions.

Herb Butter - A Delicious Condiment for Corn on the Cob

• 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, marjoram, or basil finely chopped
• (2 sticks) unsalted butter, room temperature

Combine herbs and butter in the bowl of a food processor. Pulse until ingredients are combined. Store in an airtight container, refrigerated, for up to 2 weeks.