a pile of corn on the cob

SWEET CORN (Blanched & Frozen)

Golden kernels of joy — sweet, crunchy, and straight from the farm.

About the product

Tender, naturally sweet corn kernels, blanched and frozen within hours of harvest to preserve sweetness, crunch, and nutritional value. No preservatives or sugar added. Excellent for soups, salads, snacks, and global cuisine.

Usage & Storage Guidelines

  • Keep frozen at –18°C.

  • Can be used directly in hot dishes; thaw if used in cold salads.

  • Ideal for soups, sandwiches, pizzas, pasta, and Indian chaats.

All Recipes under one roof

Sweet Corn Chaat (Indian Street Food Style)

Ingredients:

  • 1 cup frozen sweet corn, boiled

  • 1 small onion, chopped

  • 1 green chili, chopped

  • 1 tbsp lemon juice

  • ½ tsp chaat masala

  • Salt to taste

  • Fresh coriander for garnish

Method:

  1. Boil corn for 2–3 mins, drain.

  2. In a bowl, mix corn, onion, green chili.

  3. Add lemon juice, chaat masala, salt; toss well.

  4. Garnish with coriander and serve immediately.

Sweet Corn Chaat (Indian Street Food Style)

Ingredients:

  • 1 cup frozen sweet corn, boiled

  • 1 small onion, chopped

  • 1 green chili, chopped

  • 1 tbsp lemon juice

  • ½ tsp chaat masala

  • Salt to taste

  • Fresh coriander for garnish

Method:

  1. Boil corn for 2–3 mins, drain.

  2. In a bowl, mix corn, onion, green chili.

  3. Add lemon juice, chaat masala, salt; toss well.

  4. Garnish with coriander and serve immediately.

Sweet Corn Chaat (Indian Street Food Style)

Ingredients:

  • 1 cup frozen sweet corn, boiled

  • 1 small onion, chopped

  • 1 green chili, chopped

  • 1 tbsp lemon juice

  • ½ tsp chaat masala

  • Salt to taste

  • Fresh coriander for garnish

Method:

  1. Boil corn for 2–3 mins, drain.

  2. In a bowl, mix corn, onion, green chili.

  3. Add lemon juice, chaat masala, salt; toss well.

  4. Garnish with coriander and serve immediately.

Creamy Sweet Corn Soup (Global)

Ingredients:

  • 1 cup frozen sweet corn

  • 1 small onion, chopped

  • 2 cups vegetable stock

  • ½ cup milk or cream

  • Salt, pepper, nutmeg to taste

  • 1 tsp butter

Method:

  1. Sauté onions in butter until translucent.

  2. Add corn and stock; simmer 8–10 mins.

  3. Blend to smooth consistency.

  4. Return to pan, add milk/cream, season with salt, pepper, nutmeg.

  5. Serve hot with breadsticks or herbs.

Creamy Sweet Corn Soup (Global)

Ingredients:

  • 1 cup frozen sweet corn

  • 1 small onion, chopped

  • 2 cups vegetable stock

  • ½ cup milk or cream

  • Salt, pepper, nutmeg to taste

  • 1 tsp butter

Method:

  1. Sauté onions in butter until translucent.

  2. Add corn and stock; simmer 8–10 mins.

  3. Blend to smooth consistency.

  4. Return to pan, add milk/cream, season with salt, pepper, nutmeg.

  5. Serve hot with breadsticks or herbs.

Creamy Sweet Corn Soup (Global)

Ingredients:

  • 1 cup frozen sweet corn

  • 1 small onion, chopped

  • 2 cups vegetable stock

  • ½ cup milk or cream

  • Salt, pepper, nutmeg to taste

  • 1 tsp butter

Method:

  1. Sauté onions in butter until translucent.

  2. Add corn and stock; simmer 8–10 mins.

  3. Blend to smooth consistency.

  4. Return to pan, add milk/cream, season with salt, pepper, nutmeg.

  5. Serve hot with breadsticks or herbs.

Corn & Cheese Sandwich (Quick Snack)

Ingredients:

  • 1 cup frozen corn, boiled

  • 2 tbsp grated cheese

  • 1 tsp butter

  • 2 slices bread

Method:

  1. Mix corn and cheese.

  2. Spread on bread slices; top with second slice.

  3. Grill on pan with butter until golden and cheese melts.

  4. Serve hot as a quick snack.

Corn & Cheese Sandwich (Quick Snack)

Ingredients:

  • 1 cup frozen corn, boiled

  • 2 tbsp grated cheese

  • 1 tsp butter

  • 2 slices bread

Method:

  1. Mix corn and cheese.

  2. Spread on bread slices; top with second slice.

  3. Grill on pan with butter until golden and cheese melts.

  4. Serve hot as a quick snack.

Corn & Cheese Sandwich (Quick Snack)

Ingredients:

  • 1 cup frozen corn, boiled

  • 2 tbsp grated cheese

  • 1 tsp butter

  • 2 slices bread

Method:

  1. Mix corn and cheese.

  2. Spread on bread slices; top with second slice.

  3. Grill on pan with butter until golden and cheese melts.

  4. Serve hot as a quick snack.

Ready to Preserve Quality?

Reach out today to discuss your cold-storage, freezing or export-preparation requirements.

Get a Free Quote