Eight mouthwatering, quick and easy sweet corn recipes to try out this week
Grilled corn. Picture: iStock
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Preparing dinner for yourself and your loved ones does not have to feel like a difficult or time-consuming task. And these eight sweet corn recipes are tasty and easy to recreate.
Try a different sweet corn recipe each day of this week, and enjoy them not only for dinner but for breakfast and lunch as well.
Eggs benedict with sweet corn fritters
Sweet corn fritters. Picture: iStock
Ingredients
8 rashers thin-cut smoked back bacon
8 large, very fresh free-range eggs
1 quantity hollandaise sauce
2 ripe avocados
Lemon juice to taste
For the sweetcorn fritters
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100g of plain flour
1 teaspoon of baking powder
1 teaspoon of smoked paprika, plus extra to sprinkle
1 tablespoon of caster sugar
Half teaspoon of salt
2 medium free-range eggs, beaten
100ml of whole milk
Half to 1 teaspoon of Chipotle Tabasco sauce to taste
326g can of sweetcorn kernels, drained well
1 bunch of spring onions, trimmed and thinly sliced
20g bunch of fresh coriander, chopped, a few leaves retained
3-4 tablespoon of light olive oil for frying
Instructions
Put the bacon on the grill tray ready for cooking. Poach the eggs and make the hollandaise (find recipe here). Slice the avocados, put in a bowl and season with salt, pepper and lemon juice.
For the sweetcorn fritters, sift the flour, baking powder, smoked paprika, sugar and salt into a mixing bowl. Make a well in the centre, add the beaten eggs, milk and Tabasco and gradually whisk to a smooth batter. Stir in the sweetcorn, spring onions and chopped coriander.
Heat two tablespoon of the olive oil in a large non-stick frying pan over a medium heat. Drop four heaped soup spoonful’s of the fritter mixture (this should use about half), spaced well apart, into the pan and fry for two minutes on each side until crisp and golden. Lift onto a plate lined with kitchen paper and keep warm. Repeat with the remaining batter.
Heat the grill to high and grill the bacon for three minutes until the fat is crisp and golden. Slide all the poached eggs back into the simmering water for 30 seconds, then lift onto a baking tray lined with kitchen paper to drain.
Divide the fritters among four warmed plates and top with the crispy bacon, avocado and poached eggs. Spoon over the hollandaise, sprinkle with the coriander leaves and a little smoked paprika, then serve straightaway (see tips).
Preheat the oven to 375°C. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional five minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
2 tablespoons of thinly sliced fresh basil for garnish
Instructions
Cut corn kernels from cobs to get two cups.
Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about five minutes. Season with salt and pepper.
Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.
2 spring onions, thinly sliced on the diagonal, handful fresh coriander leaves and 1 lime, quartered, to garnish
Instructions
In a large pan with a lid, heat the oil over a medium heat. Add the onion, then add the red pepper, celery and chilli flakes and cook for 2-3 minutes to soften slightly.
Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then partially cover with a lid. Cook for 10 minutes, stirring every now and then.
Remove from the heat and season with sea salt. Ladle half the soup into a blender and whizz until smooth. Pour the smooth half back into the unblended soup and mix to combine. Serve hot, scattered with the spring onions, coriander and a wedge of lime to garnish.
Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their ‘milk’) off the cobs. Discard cobs.
In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle half a cup of it into egg mixture, whisking constantly. Repeat with another half-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about five minutes.
Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture’s surface), and chill at least 2 hours and up to one day.
Freeze in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
Jamie Oliver’s stir-fried con with chilli, ginger, garlic and parsley
Jamie Oliver’s stir-fried con with chilli, ginger, garlic and parsley. Picture: Pinterest
Ingredients
Corn kernels
2 tablespoons of olive oil
1 tablespoon of chopped ginger
1 teaspoon of chopped chilli
1 handful of chopped fresh parsley
2 tablespoons of low-salt soy sauce
Instructions
One of the things I love to do is to stir-fry the corn kernels in a hot wok or frying pan with 2 tablespoons of olive oil, a tablespoon of chopped ginger, a teaspoon of chopped chilli, a handful of chopped fresh parsley and a couple of tablespoons of low-salt soy sauce. You can vary the flavours with different herbs, but this is a good base to start with.
Tip the sweetcorn into a bowl or large mortar. Roughly crush with a potato masher or pestle. Add the onion and coriander, chilli, salted peanuts and lime then taste, season and serve.
Preheat oven to 400°F (200°C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
