Every year, we eagerly anticipate the arrival of the first crop of (in our opinion), the finest, sweetest, juiciest most delicious sweetcorn in the land! So, when Nick, our local supplier, told us it was ready, we were there at the crack of dawn on Tuesday to make sure it was immediately available in the Farm Shop!
Nick grows his sweetcorn just up the road from us at Gooderstone and, every year he produces the finest quality corn. If you’ve never tried fresh sweetcorn, you can literally taste the sunshine in every flavour-filled mouthful.
Up till now, we’ve always enjoyed our sweetcorn cooked simply in boiling water until tender (about 15 minutes) and then coated in butter. Wayne, our Head Chef in the Gardeners Kitchen restaurant, has shown us another method for really concentrating and complementing the flavour. Simply cook the sweetcorn as normal, drain and toss in butter, salt and pepper. This really infuses the corn with flavour. Take the cobs and put straight on to a grill over a hot barbecue. The buttery juice will drip into the coals and smoke up the barbecue which will give the cobs an amazing smokey flavour. Cook, turning regularly, until they are nicely char-grilled.
Of course, we had to feature sweetcorn in our Gardeners Kitchen menu, so we have created a new dish purely for that reason! Come and try our Breast of Norfolk Chicken topped with cheese, streaky bacon and barbecue sauce with fries, homemade slaw and fresh new season super-sweet Norfolk sweetcorn for just £10.95.
If you want to have a go at growing your own sweetcorn next year, we have 8 different seed varieties available in the Garden Centre. James’ recommends sowing in April and his favourite variety is ‘Incredible’. If you’re worried that you don’t have enough room, an area of just 6 foot square will provide you with a decent crop. James’ tip to ensure magnificent, large, sweet cobs is to keep the crop very well watered and to plant in a block, not a row, to maximise pollination.