sweetcorn recipes
Here's a collection of sweetcorn recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Spicy Fried Corn Cobs
Spicy Steamed Corn
Corn and Chilli Mashed Potatoes
Fluffy Corn and Onion Fritters
Sweetcorn and Sirloin with Smoky Chilli Butter, Roasted
Red Pepper Salsa
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Sweetcorn with an edge. Serves 2.
- 2 tbsp olive oil
- 2 cobs sweetcorn, cut into 2 inch pieces
- 1 onion, chopped
- fresh coriander, chopped roughly
- 1 clove garlic, crushed
- 1/2 inch piece of root ginger, peeled and grated
- 80 ml (3 fl oz) natural yoghurt
Heat the oil in a pan and fry the pieces of corn for around 10 minutes. Make sure you turn them often to avoid sticking. Remove from the pan. Add the onion and garlic and fry until soft. Stir in the garlic, coriander and ginger and continue to mix. Add the yoghurt, stirring all the ingredients together before adding the corncobs. Poach them gently in the sauce for 20 minutes before serving.
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Serves 2
- 2 corn cobs
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh red chilli
- 1 tablespoon water
- optional: 1 tablespoon fish sauce
Remove the husks and silk from the corn cobs. In a bowl, combine the ginger, garlic, chilli and water. Roll each cob in the spice mixture and place in a steaming basket lined with baking paper. Place the basket over a wok or pan of boiling water, cover and steam for 10-20 minutes, or until the corn is tender. Drain and sprinkle with the fish sauce if desired.
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Serves 4 as a side dish - excellent served with the above sandwich, or try with sausages.
- 800 g potatoes, peeled and cut for boiling
- 1 tablespoon olive oil
- 1 green chilli, seeded and chopped
- 1 medium onion, any colour, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano, or 1/2 tablespoon fresh
- 1 teaspoon salt, and extra to taste
- 180 ml milk
- Kernels from 2 ears of cooked corn
- Hot sauce to taste
Boil the potatoes until cooked through and drain. Heat the oil in a frying pan over medium heat. Add the chilli, onion, cumin and oregano and sauté until tender, about 5 minutes. Add the mixture to the warm potatoes along with the salt and milk. Mash and add the corn and hot sauce and salt as needed. Mix well and serve.
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Excellent with salad and mash; and a dollop of crème fraîche, sour cream, salsa, sweet chilli sauce, ketchup, apple sauce, or horseradish. Serves 2-4
- 2 ears of sweetcorn
- 1 medium white onion, minced
- 3 egg whites
- 3 egg yolks, lightly beaten
- 1 tablespoon sugar
- 1/4 teaspoon salt
Optional:
- chopped chives or other fresh herbs
- 1/8 teaspoon black pepper
- 3 tablespoons plain flour Oil or butter for frying
with a sharp knife remove kernels from the corn a few rows at a time, taking care to remove as much of the kernel as possible. In a large bowl, beat the egg whites with a whisk or stand mixer, until the whites form ‘stiff peaks’ when lifted with the whisk. Combine the egg yolks, onion, sugar, salt, pepper and flour in a large bowl and mix. Gently fold in the egg whites to the corn mixture, so that no air is lost from the whites, until just combined. Heat about 2 tablespoons of butter or oil in a large, non-stick frying pan over medium-high heat; place large tablespoon-sized heaps of batter into the oil and fry until lightly browned, about 2 minutes per side. Remove to a plate and continue with the remaining batter.
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I have stacks of cowboy cookbooks. There are tons on the
subject as a number of chefs in Texas are modernizing the rustic cuisine of
the old cowboy and ranch hands - there's even a posh cowboy restaurant in Manhattan
now! This recipe is inspired by contemporary cowboy cooks. Serves 2.
For the roasted red pepper salsa:
- 1 red pepper
- 2 vine tomatoes
- 1 garlic clove, peeled and crushed
- 15g parsley
- 1 tbsp extra virgin olive oil
- A good squeeze of lemon or lime juice
- Sea salt
- Freshly ground black pepper
In a dry frying pan, roast the whole red pepper - skin
on - over a medium-high heat (you must heat the pan before adding the pepper)
until blistered and blackened on all sides, top and bottom. This will take a
bit of time and rotating but it really produces the most wonderful flavour and
aroma. Once cooked, place in a paper bag or in a pot with a lid to steam it
(this will make it easier to peel the skin off). Remove the skin, deseed the
pepper and cut into 1cm ribbons. Dice these. Then, dice the fresh, vine tomatoes
into 1cm pieces. Finely chop the parsley and the garlic clove. Fold the ingredients
together. Add the olive oil and lemon or lime juice (lime is better, if you
can get one). Season and refrigerate until ready to use.
For the smoky chilli butter:
- 2 tbsp unsalted butter
- ½ tsp chilli powder
- ½ tsp sweet paprika
- 2 sprigs of parsley, finely chopped
- Sea salt
In a food processor, blend butter with spices, parlsey
and a pinch of sea salt. Place in a little tub or container and refrigerate
until ready to use.
For the sweetcorn and sirloin:
- 2 cobs of sweetcorn
- 2 sirloin steaks (about 250g each)
- 1 garlic clove, peeled and crushed
- 2 tsp extra virgin oilve oil
- Sea salt
Shuck the sweetcorn, place in a pan, cover with water
and bring to the boil. Lower heat, cover and cook until tender - about 20 minutes.
Preheat oven grill or start up the barbecue. Finely chop the garlic clove. Rub
into the steaks along with the olive oil. Once the sweetcorn is cooked, drain
the water off. Start cooking the steaks: 2-3 minutes on each side (for rare),
4 minutes on each side (for medium) or 6 minutes on each side (for well done).
Add the sweetcorn along with the steaks, just to give it a bit of colour - roate
the corn when you flip the steaks. Once both are cooked, pat both the sweetcorns
and the steaks with a bit of the smoky chilli butter - i.e. ½ tbsp on each steak
and on each sweetcorn. Serve with fresh lettuce leaves filled and a mound or
little pot of roast red pepper salsa.
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