Sweetcorn on the cob Grown by Jono Smales at Landford, Salisbury

£2.95 / 2 pack


Bright yellow sweetcorn on the cob is a sign of late summer, an iconic seasonal star. Ours has juicy, golden, naturally sweet kernels – and we deliver it with the leafy corn husk intact, to keep it fresh. Nature's packaging at its best! Invest just 5 minutes, a pan of boiling water and a generous smear of butter for one of the great finger-licking joys of summer.

Peak season icon
Peak season

Country of origin

Produced in
  • The UK

UK Seasonality

Late August or early September onwards for a few weeks.
Soak the cobs in water for a few minutes then cook patiently on a barbecue so they steam in their husks
- Riverford cooks

How to prepare

When your corn is fresh, boiling or steaming is difficult to improve on. Anoint with butter and munch straight from the cob. Or cut off the kernels (a serrated knife is best for the job) - wonderful in soup, salsa, relish and salad.

BBQ tip: We sell our corn in its husk, which acts as an ideal wrap for the BBQ. Soak them in a bucket of water for 30 minutes or so, while you tend to your fire. When the BBQ has dropped to a steady medium heat, pop the corn on the grill and cook for 15-20 minutes, turning frequently, until the husk has started to colour and burn. Peel the husk back and slather the tender kernels with your flavouring of choice – butter and black pepper is classic; lime, chilli and salt work too. Devour straight from the cob using the bunched husks as a heatproof handle.


Best cooked really fresh. Keep in fridge with leaves on - no other packaging needed.

  • Grown by Jono Smales, Landford, Salisbury

    Jono Smales has about 90 acres of organically certified land, and grows a whole host of veg for us – including broad beans, courgettes, French beans and juicy sweetcorn.

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