Chiko Corn Jacks sound like a corn lovers’ dream. They’re described as being a ‘delicately crumbed corn casing full of sweet corn kernels’. Deep-fried corn and with 49% sweet corn, what’s not to love?

Corn Jacks can be found in the freezer section, with the packaging including paper sleeves for easy consumption. The instructions recommend deep-frying or oven baking. We’d previously tried oven baking, but the pastry remained rather soft, so with the deep-fryer already for the Chiko Rolls, we deep-fried these for around 8 minutes.

The first thing to notice – as with the Chiko Rolls – is that the pastry is super thick, which makes for a great sturdy snack on the go, but not enjoyable when you’re staying put. The corn innards have a generous number of corn kernels, although the corn kernels are somewhat soft and the mix has been seasoned to taste more like a vegetable roll, as in the Chiko Roll, than to emphasise the sweetness of the corn. I’d enjoy these Corn Jacks more with a thinner pastry and a more comforting flavour akin to corn pottage.

This Chiko Corn Jacks contained 575 g or 5 pieces. It was produced in Australia and purchased in Sydney, Australia in 2017.