Sweetcorn

Image of corn growing in the garden

The first corn of the season is so good, so juicy, tender, sweet and delicious that it would be a crime to fool around with it too much.

Our favourite way of eating it at the moment is to barbecue it, still wrapped in its green sleeve of leaves.

I don’t bother stripping off the silk in advance, it comes off easily enough with the leaves when the corn is cooked, which takes upwards of 15 minutes in a medium hot barbecue.

Image of corn cobs

If the corn is fresh from the garden, you can put it straight on the barbie as it is.

If you’ve bought it from a shop or farmers’ market, it’s probably a good idea to soak it in cold water for half an hour first.

When it’s cooked to your satisfaction, just strip  back the leaves and silky threads and drench the cobs with melted butter.

If butter isn’t your thing, try dipping a halved lime in sea salt and rubbing that over the corn – it’s a great combo.

Image of barbecued sweetcorn

When we’ve gorged enough on corn on the cob (is that even possible?) we sometimes make corn fritters or corn pudding, neither of which you should even contemplate if you’re on a diet, but delicious if you feel like throwing caution to the winds.

These are also good ways to use up frozen corn you may have hanging around later in the year.

And then there’s corn relish – a lovely way of preserving the garden bounty and scrumptious with burgers, steaks or cold cuts.

Sweetcorn, of course,  originated in the Americas – and so do these recipes. It makes me almost forgive our transatlantic cousins for words like “hospitalization”.

Corn Fritters

Image of sweetcorn fritters

Ingredients:

Sweetcorn from five or six cobs

2 eggs, yolks and whites separated

2 tblspn plain flour

Salt and freshly ground black pepper

Butter or vegetable oil

Method:

Image of sweetcorn fritter mixture

Strip the corn from the cobs and mix with the lightly beaten eggs yolks, flour and seasoning.

Beat the egg whites until stiff but not dry and fold gently into the corn mixture.

Image of eggs whites stirred into the fritter mix

Heat 30g butter or veg oil in a frying pan over a high heat.

Drop in the batter, a heaped tablespoon at a time.

Image of dollops of mix in the pan

Reduce heat to medium and cook until browned on the bottom, 2-3 minutes.

Turn once (don’t pat the fritters down) and cook the second side until browned. Don’t overcook.

Image of sweetcorn fritters cooking

Serve immediately.

Corn Pudding

This is a recipe which was given to me by Carol Cassedy of Whitestone Organic Farm, Bagdad, Kentucky, back in 2003. She cooked it for me and my colleague Ollie and I’m ashamed to say I was elbowing her children out of the way when it came to seconds.

NB: uses US cup measures. I have given metric equivalents.  This serves 8-10 as a side dish. These pictures show half quantities.

Image of corn pudding on a plate with fried chicken

Ingredients:

1/4 cup sugar (or to taste: most modern corn varieties are designed to be supersweet so I used only 2 tspn sugar)

3 tblspn plain flour

2 tspn baking powder

2 tspn salt

6 large eggs

2 cups (480 ml) of whipping cream

1/2 cup  (120 ml) butter, melted

6 cups (approx 415 g) of fresh corn kernels

Method:

Image of corn pudding ready for the oven

Heat oven to 350F/180C/Gas 5.

Combine flour, baking powder, salt and (if  using) the sugar.

Beat the eggs in a large bowl and stir in the whipping cream and melted butter.

Gradually add the flour mixture, stirring until smooth. Mix in the sweetcorn.

Image of corn pudding

Pour into a lightly greased baking dish and bake for 45 minutes or until set and coloured a deep gold. Let it stand for five minutes before serving.

Sweetcorn Relish

  • Servings: 4-6 small jars
  • Print

I haven’t made this yet this year, but here’s how I did it last time, mixing up recipes from from Oded Schwartz and the Joy of Pickling

Ingredients:

Image of jars of sweetcorn relish

You can use fresh or frozen sweetcorn for the relish

Kernels from 9-10 corn cobs

2 red onions, chopped

2 diced green peppers

2 diced red peppers

3-4 stalks of chopped celery

1 pint cider vinegar

1/2 cup light soft brown sugar

1 tbsp yellow mustard seeds

1/2 tbspn salt

1 pint cider vinegar

1/2 cup of water

Large handful of chopped fresh dill

Method:

Dice the onions, celery and peppers to about the same size as the corn kernels.

In a non-reactive pan, bring all the ingredients to a boil, keeping back half of the dill to add at the end.

Reduce  the heat and simmer until the corn is tender and the sauce is thick.

If it doesn’t thicken, use a tablespoon of cornflour dissolved in a little water but make sure you cook off the taste of the flour by simmering for another five minutes or so.

Pack into sterilised jars, ensuring the vegetables are covered by the sauce. Seal.

You can eat it straight away but it improves with keeping.


6 thoughts on “Sweetcorn

  1. That corn looks amazing. Barbecued is superb and I will try the lime/salt thing (though I could bathe in melted butter). I have never once required hospitalization after eating corn.

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