Sweek Corns, 3-Pack (500g)
Sweet, juicy corn segments that cook fast and fit perfectly in pans, pots, or on the grill. Ideal for weeknight dinners, BBQs, soups, and stir-fries.
Why you’ll love it
- Fresh, naturally sweet kernels with a satisfying crunch.
- Pre-cut into handy sections for quicker, even cooking.
- Versatile for grilling, boiling, steaming, stir-frying, or soups.
- Cooks in just a few minutes—great for busy nights.
How to enjoy
Sear or grill until lightly blistered; toss with a few drops of toasted sesame oil and a spoon of chili crisp. Try with Lee Kum Kee Sesame Oil and Chuanwazi Chili Crisp.
Simmer cob sections in clear chicken stock, add enoki, season lightly, and finish with scallions. Use Bull Head Chicken Broth and Enoki Mushrooms. Ready in about 8–12 minutes.
Slice kernels off or quarter the sections; stir-fry with diced red bell pepper and garlic until crisp-tender (3–5 minutes). Grab Red Bell Peppers and Peeled Garlic.
Microwave or steam corn (2–4 minutes); cut kernels and toss with chilled firm tofu, rice vinegar, pinch of salt, and herbs. Try Ever Green Classic Tofu with Hengshun White Rice Vinegar.
Wrap corn segments with prawns, a drizzle of neutral oil, garlic, and pepper; seal and cook until juicy (10–15 minutes on medium heat). Use Australian Raw King Prawns and 88 Canola Oil.
Prep Tips
- Boil or steam until bright and tender, 3–6 minutes depending on size.
- For grilling, brush lightly with oil and turn often for 8–12 minutes until lightly charred.
- In stir-fries, slice kernels off the cob for faster cooking (2–4 minutes over high heat).
- Season simply with salt, a splash of soy, or a dab of chili oil to let the sweetness shine.
Pairs well
- Haitian Premium Oyster Sauce 700g for glossy wok finishes.
- Chuan Lao Hui Pure Sesame Oil for nutty aroma.
- Hengshun Zhenjiang Aromatic Vinegar to balance sweetness.
- Haidilao Tomato Hot Pot Base—corn adds natural sweetness to broth.
- Chois Shiitake Mushrooms - 300g for earthy depth.
- Angus Beef Short Ribs - 500g alongside grilled corn.
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