Naturally, we think sweetcorn is delicious. Therefore, we would like to share some of our favourite recipes with you. Sometimes a basic and simple recipe can be enough for a great meal but there is a lot more you can do with sweetcorn that add a little extra to a perfect family dinner.

Basic recipe (Corn on the Cob)

1 cob per person
butter and salt to taste
2 cornspikes a cob

Peel and clean a cob per person and cook it until soft in 5 to 7 minutes.

The cob is cooked when the kernels easily let go of the core and serve with butter and salt.

For convenience, insert a corn spike on either end of the cob.


Sweetcorn with parsleybutter

1/2 of a small onion
75 grams of butter
1 clove of garlic
1/2 spoon of lemonjuice
4 cobs of sweetcorn

Chop all the parsley as small as possible, grate the onion and mix together. In the meantime, melt the butter and squeeze the garlic trough the butter. Mix the onion and parsley together with the butter and flavour with pepper, salt and lemonjuice. Cool the mixture and wrap in aluminium foil.

Grill the cobs on a BBQ or grillpan for 10 to 15 minutes and serve with the parsleybutter.



1 spoon of butter
75 grams of baconcubes
1  chopped onion
3 sweet potatoes in cubes
3/4 liter broth
4 cobs of sweetcorn
1 dl cream
1 dl milk

Fry the bacon and add the onion for 7 to 8 minutes. Add the sweet potato and the broth and simmer for 15 to 20 minutes. Cut the kernels of sweetcorn from the core and add to the soup. Also add the moisture that comes free when cutting. Add the milk and cream and flavour with salt and pepper. Simmer for another 15 minutes and serve in a large bowl.

French sweetcorn

1 cob a person
Olive oil

Spread out some olive oil, butter and persillade over a large piece of aluminium foil. Persillade is a mixture of garlic, onion, parsley and herbs. Place the cobs in the middle of aluminium foil, wrap tightly together and place in a pre-heated oven to 250 degrees celsius for 15 minutes.

Serve the cobs with salt and butter.