Sweetcorn

Think of a fresh, steaming cob of sweetcorn smothered in butter... you can almost taste and smell it right now. We’re truly spoilt here in Australia, as our warm climate means sweetcorn is available throughout the year.

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Sweetcorn Photo: iStock

What’s in it
Sweetcorn is high in carbohydrates and fibre, and has a moderate protein and B vitamin content.

Choosing the best
We’re not exaggerating the "fresh" part – within hours of picking, the sugar in sweetcorn begins to convert to starch, making it gradually less and less sweet. Look for cobs with the soft green husk intact, then check inside to ensure the kernels are plump and juicy.

How to store
Cobs will store better if the husks are left as a natural wrapping. Keep in a bowl or basket at room temperature and aim to use them within a few days.

Did you know?
Cooking sweetcorn for longer will unleash higher levels of heart disease- and cancerfighting antioxidants.

Smart tip
Avoid sweetcorn cobs that have been stripped of their husk and wrapped in plastic.

You could try…
barbecuing corn until lightly charred, then enjoy with garlic butter, olive oil or just plain butter. Dust corn with paprika or black pepper before eating for a warm, spicy flavour