Amaize Sweet Corn is Available from June to September.
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The Best
Sweet Corn You'll Ever Eat!

With a distinctively delicious pop and crunch, Amaize™ sweet corn is a naturally bred white corn with an amaiz'ing flavor.

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How to Cook Amaize-ing Corn

Grill

How to Grill Amaize-ing Corn

  • Peel back husks, but do not remove them from the base of the cobs.
  • Remove silk from cobs.
  • Fold husks back into place and soak cobs in water bath for 10 to 15 minutes.
  • Heat grill to high and place cobs in husks on grill. Grill for 20 minutes, turning every 5 minutes. Husks will blacken.
  • When cobs are done, remove from grill and carefully peel back and remove husks.
  • For more of a grilled flavor, peel back husks and return to grill for a few minutes on each side.
Boil

How to Boil Amaize-ing Corn

  • Remove the husks and silk from the cobs.
  • Place the cobs in a pot with boiling water.
  • Cover the pot and return it to a boil again Cook for 3 to 4 minutes.
  • Carefully remove the cobs from water promptly to prevent overcooking.
Roasted

How to Roast Amaize-ing Corn

  • Preheat oven to 450 degrees.
  • Remove husks and silk from corn.
  • Butter corn and wrap in foil.
  • Place on cookie sheet and roast for 20 to 25 minutes. 

Delicious Spreads

Explore our recipes of delicious spreads to add extra flavor to your Amaize Sweet Corn.

Herb Butter

Mix 1/2 cup of butter with 1-2 tbsp of your favorite fresh herbs.

Chili Lime

Mix lime juice and 1 tsp chili powder for a fat-free kick.

Hooray for Horseradish

Mix 1/2 cup of butter, 1 tbsp of mustard and 1 tsp of prepared horseradish.

Make Mine Buffalo

Mix 1/2 cup of light mayo with Frank’s Red Hot Sauce (approx. 2 tbsp) to taste.

How to Store Amaize-ing Corn

Amaize is best stored in the refrigerator

Amaize is ready to eat right when it comes home! But, if you want to hold onto the sweetness longer, you can store it in the refrigerator for 5-7 days.

Store in the freezer to keep Amaize throughout the year

Directions:

  1. Husk and clean: Remove the husks and silk.
  2. Blanching: Boil corn in a large pot. Blanch small ears for 7 minutes and larger ears for 9 minutes.
  3. Cooling: Immediately transfer the corn to a large bowl of ice water to stop the cooking process.
  4. Cutting Kernels: Use a sharp knife to cut the kernels off the cob.
  5. Packaging: Place the cut kernels in an airtight container or heavy duty freezer bag.
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