Our offered Corn on Cob is obtained from the corns (Indian Maize) that are picked while in their ‘milk stage’ to retain the perfectly crispy and firm texture along with fresh flavour.
Cooking corn on the cob most frequently involves frying, boiling, roasting, grilling, and baking. You may either grill corn on the cob in its husk or shuck it first and then wrap it in aluminium foil. It is advised to roast corn in the husk right on the rack in the oven. In its husk, corn on the cob can also be microwaved for 3 to 4 minutes.
For corn on the cob, common seasonings and condiments include butter, salt, and black pepper.
IQF Corn on the cobs, normal sweet sorts.
The cob is with both ends cut, the rows of kernels are straight on the cobs (not crossed), not damaged (not broken, no miscut), not ice covered, foreign bodies & mineral impurities are absent on the cobs. Hulk & silk are absent on the cobs
The colour of kernels on the cob is uniform. The colour could either from light yellow to yellow (not yellowish brown, not light brown)
Typical for sweet corn not extraneous smells.
Typical slightly sweet taste (notsweet), no off flavours.
After being in defrost conditions at room temperature 67-69
Length (Height) 7-8 cm (70-80 mm) | Dia-3-6cm (30-60 mm)
130-190 grams tolerance up to 7%
Damaged cobs, includes the areas of cut ends (not more than 20 pcs)-Not more than 5 cobs in the box. (From 10-20 pcs)- Not more than 5 cobs in the box. (Not more than 10 pcs) the other cobs in the box.
Length of cob
Major Blemished Kernels (Minor/Major)
% Missing Kernels
Damage Kernels (No. of kernels)/08 Cobs
<- 40 units of Kernels
Poorly trimmed cobs/Carton
% E.V.M (Extraneous Vegetable Matter)
Nil - 2/Carton
% F.M (Foreign Matter)
Light to Golden Yellow
Characteristics of fresh sweet corn
Total Plate Count (CFU/gm)
E. Coli (CFU/gm)
Yeast & moulds (CFU/gm)
Salmonells (per 25gm)
Staph. Aureas (CFU/gm)