13-09-2021, 07:01 PM
13-09-2021, 07:03 PM
When the silks are brown and the cobs plump, peel back the leaves and pierce the kernel, if if produces milky sap, there ready
13-09-2021, 09:07 PM
Often the top few kernels can be undeveloped so don't go by them and think it is not ready.
13-09-2021, 11:01 PM
Enjoy the taste! Fresh sweetcorn is one of my favourite harvests of the year. The supermarket stuff is often rubbish so we don't buy it anymore. Ours has already finished and I miss it already.
15-09-2021, 06:01 PM
(13-09-2021, 11:01 PM)toomanytommytoes Wrote: [ -> ]Enjoy the taste! Fresh sweetcorn is one of my favourite harvests of the year. The supermarket stuff is often rubbish so we don't buy it anymore. Ours has already finished and I miss it already.
If you have room in the freezer,, you can grow extra to freeze. I just trim a few leaves off , cut the tassels off them and then strait into the freezer. To cook 20 to 25minutes at 180 in oven, taste as fresh to me as out of the garden. I found some at the bottom of the freezer that were 3 years old that still tasted fine when cooked.