3 more ways with sweet corn
1. Sweet corn fritters
Whiz half a cup of plain flour, a teaspoon of baking powder and a pinch of salt and pepper in a food processor to combine. Add two eggs and the kernels
cut from two cobs of corn and whiz again until well combined. Transfer to a large bowl, add the kernels form another cob of corn, and some chopped
fresh parsley and chives or the snipped green ends of spring onions. Fry the fritters (use about two tablespoons of the batter for each) in sunflower
oil in a nons-stick frying pan until golden on each side. Serve with bacon and salad, or top with corn salsa.
Fabulous fritters. Photo - photolibrary.com
2. Corn salsa
Steam or boil a cob of corn, then slice off the kernels and mix with a punnet of quartered grape or cherry tomatoes, a finely chopped red chilli, the finely
grated rind and juice of a lemon, a handful of coriander leaves, and a splash of olive oil. Serve with barbecued fish or chicken.
3. Creamed corn
Fry a leek in a little olive oil until soft, then add the raw kernels cut from four cobs of corn, along with 15g of butter, salt flakes and pepper, with
just enough water to cover the corn. Cook for about 20 minutes until almost all the liquid is evaporated. Blend half the mixture then combine with
the rest. Serve with roast chicken, or under pan-fried scallops topped with slivers of crisped prosciutto.
Text: Robin Powell