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FEEDING THE SWIM
The big question with corn is how much free bait to introduce into a swim. This is a very controversial subject, and the views of experts vary, particularly when it comes to 'educating' carp and tench in stillwaters. The general plan, however, is to encourage big fish to feed intensively over a small area.
PREPARATION OF SWEETCORN
Sweetcorn's greatest attractions are it's availability and convenience. In it's ready-to-use, canned form, it can be put on the hook without any preparation. Alternatively, you can buy fresh or frozen corn which is just as good after a little preparation. Whole corn-on-the-cob needs cooking and decobbing, while frozen loose corn needs boiling for a few minutes to soften it. But if you intend prebaiting with large quantities, you can make a significant saving by buying in bulk and boiling up as required.
KEEPING SWEETCORN
Sweetcorn keeps quite well, but in hot weather, treat it like maggots and keep it in the shade if possible. Drain off the 'juice' and give the corn a quick rinse under the tap before putting it in a bait box, it becomes sticky and slimy in hot conditions. Removing the juice does not retract from it's effectiveness as a bait. Corn can be frozen after use, it is fairly expensive, so do not waste it. With care it can even be re-frozen.
HOOKING SWEETCORN
Sweetcorn grains range in size from the size of a match head to that of a large pea. So all manner of hook and bait sizes can be used, from a single grain on a No. 18 hook to six or seven grains hiding a large No. 4 carp hook.
It pays to use eyed hooks or spade-ends with a prominent spade, these help to keep the corn on the shank. With whipped to nylon hooks, there is always the risk of it sliding up the line, resulting in false bites and snagged hooks.
Push the point or bend of the hook into the 'open' end of the corn, and then push the point out through the 'skin' at the side of the bait, leaving the point exposed. A number of baits can be mounted the same way, pushing them up the shank of the hook to make room for the next one.
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