Corn is a great source of Vitamin C and potassium.

Corn

The variety of bicolour corn we enjoy eating is called sweetcorn and it picked before starch has a chance to form. This gives fresh corn a mild sweet taste.

Corn

Shuck the corn by removing the husk and silk (layer of thread-like strands). To easily remove the silk, use a vegetable brush or use a damp paper towel and rub it gently up and down on the corn.

Select:

Cobs with fresh looking green husks and moist stems.
Check to make sure the silk is golden and moist.
Cobs with plump, juicy kernels

Local BCfresh corn is available mid-July through October.

Great for grilling and roasting.
Can be boiled or steamed.
Cook in an air-fryer.
Microwave in a damp paper towel

Refrigerate corn in husks until use or wrap unhusked ears with damp paper towel, cover and refrigerate.

Recipes for Corn

Warm Warba Bravas Bacon Potato Salad

A smoky, savory, and vibrant twist on classic potato salad, featuring seasonal BC Fresh Warba potatoes, charred sweet corn, and a zesty Bravas inspired dressing.