Sweet summer corn
A deliciously versatile vegetable
I’ve always loved sweetcorn - whether it’s cold & straight out the can, hot & buttery on the cob or presented as little pops of sweetness in baked goods like cornbread or fritters.
Here are 2 recipes of how I’ve used sweetcorn this week - both very different but both absolutely delicious and easy to make.
SWEETCORN & JALAPEÑO FRITTERS
Ingredients (serves 4)
2 cobs of corn
2 spring onions finely sliced
5-10 pickled jalapenos (depending on how spicy you like things)
100g garam flour
100g plain flour
1 tbsp baking powder
1 tsp garlic granules
1 tsp smoked paprika
2 eggs
100ml milk
20g butter - for frying
olive oil - for frying
Sour cream & fresh coriander - to garnish (optional)
Method:
Start by peeling the husk away from the corn cob if it’s attached then, using a sharp knife, shave the kernels from the cob.
In a bowl combine the corn, spring onions, jalapenos, both flours, egg, garlic, paprika and milk and mix together well until you have a batter.
Warm through the oil and butter in a non stick frying pan then spoon in the batter (2-3 tbsp of batter per fritter is a good amount).
Fry until bubbles start to appear on the top then flip until golden brown on both sides.
Serve with sour cream and coriander (or a poached egg would work well!)
Steak Taco Salad, corn salsa, creamy jalapeño dressing
Ingredients (serves 2)