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Hydrocooling
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Hydrocooling, quite simply, is cooling by water (hydro - Greek for water). Hydrocooling sweet corn
is the process of removing field heat from corn by immersing it in ice cold water
as soon as it is picked. This slows the respiration process which uses the sugar in corn
as its energy source. When the cob is mature, heat respiration begins and it uses the sugar
in the kernels to heat itself up. If left "untreated" at 30° Celcius (85°F), corn will lose
50% of its sugar in 24 hours!
At Hunter Brothers, after our sweet corn is hand-picked and hand-graded, it is cooled in a cedar-shaded, spring-fed pond for 2 to 3 hours. Tom Hunter makes sure that all the corn in the mesh bag gets cooled; he wades into the VERY COLD water and turns the floating bags. |
Hydrocooling at Home
If you cannot get Hunter Brother Hydrocooled Sweet Corn, you can hydrocool the sweet corn that you purchase yourself. The first step is assuring the corn is fresh picked (within a couple of hours). This means buying from your local farmer and ensuring it is picked fresh. Then fill a sink with ice cold water (add a few ice cubes just to be sure!) and immerse the unshucked cobs in the water. Then store the corn in your fridge or cooler packed with ice. If you're cooking the corn right away, don't bother with this hydrocooling process.
