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2 Corn Cobs Sunny-sweet cobs with juicy, crisp kernels—perfect for boiling, grilling, or tossing into quick weeknight dishes. Why you’ll love it Sweet, crunchy kernels that hold their pop whether boiled,... Read more
Sunny-sweet cobs with juicy, crisp kernels—perfect for boiling, grilling, or tossing into quick weeknight dishes.
Why you’ll love it
Sweet, crunchy kernels that hold their pop whether boiled, grilled, or stir-fried.
Versatile: great on the cob, or shave off kernels for salads, fried rice, and soups.
Quick to cook—ideal for effortless sides and add-ins.
How to enjoy
Quick boil & brush with light soy
Simmer cobs in gently boiling water for 3-5 minutes. Brush with a splash of light soy and a tiny drizzle of sesame oil, then finish with cracked pepper. Low‑calorie
Charred corn with chili crisp & oyster glaze
Grill or pan-sear, turning until lightly charred (8-12 minutes). Brush a thin glaze of oyster sauce and spoon over a little Sichuan chili crisp.
Sweetcorn & shiitake fried rice
Shave kernels and stir-fry with diced shiitake, day-old rice, spring onion, and soy. Finish with a touch of sesame oil.
Comforting corn & egg drop soup
Simmer shaved kernels in clear chicken broth for 5-7 minutes, then swirl in beaten eggs. Season with white pepper.
Prep Tips
To remove silk easily, rub the cob with a damp paper towel after husking.
Boil or steam until kernels are just tender, 3-5 minutes; avoid overcooking to keep the snap.
For kernels: stand the cob in a bowl and slice downward with a sharp knife; scrape the cob to release extra sweet “corn milk.”
Grilling: brush lightly with oil, cook over medium heat, turning often until lightly charred, 8-12 minutes.