Sweetcorn in season in Australia
Sweetcorn is in season in Australia from September to May, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
Sweetcorn is a warm-season crop, with the best supply in summer and into autumn. Queensland carries much of the load: the Lockyer Valley and North Queensland were sending plenty to Brisbane Markets in November, and the Scenic Rim was still supplying in July. Whatever the month, fresher is sweeter, because the sugars start turning to starch as soon as the cob is picked.
At the shop
Look for fresh husks and plump, shiny kernels. Tightly wrapped, bright green husks with fresh-looking silks are a good sign. The freshest kernels burst with a creamy juice when pressed.
Keeping it
Leave the husks on and get the cobs into the fridge crisper as soon as you can. For longer storage, wrap them in damp paper towel inside a plastic bag. For the best flavour, eat within a day of buying.
Three dinners
- Corn fritters Cut the kernels from the cob and fold into a batter.
- Charred corn with butter and lime Char-grill the cobs for 12 to 15 minutes, then butter, salt and lime.
- Chicken and corn soup Simmer the cobs in the stock first.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.