Tag Archives: Sweet corn

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

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Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Sweet Corn Fritters

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These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.

Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!

Makes 12-14.

Ingredients

3 ears of sweet corn, shucked

3 spring onions, topped and tailed, finely sliced

1 large red chilli, deseeded and diced finely

2 teaspoons smoked paprika

1/2 teaspoon cayenne

50g gluten free breadcrumbs

2 limes, juiced

4 eggs, separated

2 teaspoons gluten free baking powder

Method

Heat a large non stick frying pan over a medium heat.

In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.

Add the four egg yolks and combine very well.

In a separate large bowl, whisk the egg whites to stiff peaks.

Gently fold the egg whites into the sweet corn mixture.

Using a large spoon, spoon fritters onto the frying pan, do not over crowd.

Cook until the top looks set and then flip over and cook will medium brown.

Top with your favourite toppings and serve.

Corn Chowder with Cheesy Nachos

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My boys didn’t “do” soup for years. Comments likening it to baby mush would always be made and noses turned up in disgust.

It took me years to work it out but, the easiest way to get them eating a soup is serving it with a bribe of sorts!

Here is one of their favourites, nachos, so easy, gluten free, in the oven for 5 minutes and happy children guaranteed.

The soup isn’t too bad either! I use the stock made from my TexMex Roast Chicken, the recipe is in the blog. This stock really packs a punch but a regular chicken stock will work just as well and I have made this as a vegetarian soup, omit the bacon and use a really good vegetable stock.

Ingredients

200g bacon,  diced

1 onion, chopped

1 clove garlic, chopped

I jalapeño chilli, deseeded and chopped

500g frozen sweet corn

1litre stock

1 teaspoon ground cumin

a few grates of nutmeg

a pinch of cayenne pepper

1 lime, juiced

250mls milk

Method

Warm a large pan over a medium heat, add bacon and cook until crispy.

Set a small amount of bacon aside to use as a garnish if you want, otherwise carry on.

Add the onion to the bacon and cook until soft, around 10mins.

Add the garlic and chilli to the onion mix and cook for 1 minute.

Now pop the sweet corn in and cook for 3-5 mins.

Next, pour the stock in and bring up to the boil, simmer for 3 mins and remove from the heat.

Using a stick blender liquidize the soup, ip the nature of the corn means it will always be a wee bit lumpy.

While off the heat add the lime juice and milk.

Return to the heat and bring back up to a simmer, season with salt and pepper and serve with nachos.

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Nachos Ingredients

200g unsalted corn chips

100g Cheddar/ tasty cheese, grated

1-2 teaspoons Cajun seasoning

Sour cream to serve

Method

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment.

Tip the corn chips onto the parchment and spread out.

Sprinkle the cheese over.

Sprinkle the Cajun spice mix over.

Bake in the oven for 5-7 mins until the cheese is melted.

Serve with sour cream and corn chowder.