27-08-2013 8:17 PM
27-08-2013 8:30 PM
We're growing it for the first time too! Been told that when ready the hairs are dark brown, and when you stick a fingernail into one of the yellow bits (what are they called?) the liquid that comes out needs to be milky rather than watery. Hope that helps, maybe someone more knowledgeable will come along and help us both!
27-08-2013 8:40 PM
27-08-2013 9:25 PM
I have a friend that gives me sweetcorn every year from her allotment and I asked her just the other day when will they be ready. She said 'The whiskers are just starting to go brown, so it won't be long now' So, I suppose as someone else just said, when the silky whiskery bits go brown. Use them immediately or freeze them immediately, that's the secret to keeping them sweet. Leave them and they'll go starchy and not so nice.
29-08-2013 1:16 PM
A great way to cook it is to take off almost all the leaves leaving the cob just covered
then microwave the whole thing for 5 mins or so depending on power levels (the remaining leaves sort of steam the kernels below)
then peel of the remaining leaves (and whiskers) and it's ready to eat (add salt or butter to taste)
but be carefull it's very hot!