Sweet Corn, 8 ct.

Experience the Taste of Summer

Our Sweet Corn is selected for large barrel size and well filled ears, so you get consistent quality across the pack. Each ear delivers sweet, crisp kernels with the fresh flavor you expect from fresh corn. It’s a dependable side that pairs with just about anything including grilled proteins, weeknight dinners, or holiday spreads. Whether you’re hosting a cookout, bringing a dish to share, or just adding a vegetable to the table, this is an easy choice that fits a range of occasions.

Convenience at Its Best

This 8 count tray pack of Sweet Corn is built for simplicity and value, packed together for easy grab and go shopping with no need to sort through bulk. It’s the right size for families, small gatherings, or stocking up for multiple meals during the week. Consistent sizing and quality make planning easier whether you’re grilling for a group, prepping sides ahead of time, or keeping fresh veggie options on hand in the fridge.

No-Mess Preparation

Each ear is trimmed and partially husked to reduce prep time and cut down on waste. That means less silk and fewer outer leaves to deal with when you get home. You can go straight from pack to prep finish husking if needed, rinse, and cook. Works well on the grill, in a pot of boiling water, in the oven, or in the microwave. It’s a straightforward option that helps get food on the table faster without extra cleanup.

Serving & Recipe Ideas

Grilled Corn with Sriracha Mayo & Lime

Ingredients

• 6–8 ears sweet corn, husked and trimmed
• 2–3 tbsp olive oil or melted butter
• ½ cup mayonnaise
• 1–2 tbsp sriracha (adjust to heat preference)
• 1 tbsp lime juice (plus extra lime wedges for serving)
• 1 clove garlic, finely minced (optional)
• 2 tbsp chopped fresh cilantro
• Salt to taste
• Optional: cotija cheese or grated parmesan for topping

Instructions

1. Preheat the Grill: Heat grill to medium-high. Lightly oil the grates to prevent sticking.
2. Prep the Corn: Brush each ear of corn with olive oil or melted butter. Sprinkle lightly with salt.
3. Grill the Corn: Place corn directly on the grill. Cook for about 10–12 minutes, turning occasionally, until kernels are tender and lightly charred on all sides.
4. Make the Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, lime juice, and garlic (if using). Stir until smooth.
5. Assemble: Remove corn from the grill and immediately brush or drizzle with the sriracha mayo. Sprinkle with chopped cilantro and an extra pinch of salt.
6. Finish & Serve: Serve hot with lime wedges on the side. For extra flavor, add a sprinkle of cotija or parmesan cheese.