Sweetcorn Recipes

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Barbecued Sweetcorn

Sweetcorn Chowder

A Mexican corn recipe, made with butter, fresh or frozen corn, peppers, and seasonings

Barbecued Sweetcorn

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I think this is the nicest way to eat sweetcorn. Even if you don't have a barbecue going, you can still cook it under a pre-heated grill.

2 cobs sweetcorn
1 dessertspoon olive oil
salt and freshly milled black pepper

Pre-heat the grill to its highest setting.

Remove the husks and threads from the sweetcorn, then brush the kernels all over with the oil, seasoning them liberally with salt and pepper as you go. Place the corns on the grill over hot coals and watch them carefully, turning them around with tongs so that all the kernels get toasted to a golden-brown colour. The whole process will take about 5-10 minutes, depending on how far the corn is from the heat – test each one with a skewer to check that it is tender.

To serve, take your sharpest knife and cut the corns across into chunks. These are best eaten using your hands and just taking bites: delicious!

This recipe is taken from Delia Smith’s Summer Collection.

Sweetcorn Chowder

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2 tbsp olive oil
4-6 spring onions, white parts only, sliced
½ a sweetcorn, kernels only
284ml/10fl oz chicken stock (vegetable stock can be used to make a vegetarian chowder)
splash of milk
salt and freshly ground black pepper
 

For the croutons
2 tbsp olive oil
85g/3oz soda farls, cut into chunks

Heat the oil in a medium saucepan and sauté the spring onion for a few minutes, to soften. Stir in the sweetcorn kernels and then pour in the chicken stock, milk and seasoning.
Bring to the boil and then reduce the heat and simmer gently for 8-10 minutes.
For the croutons, heat the oil in a frying pan and fry the chunks of soda farl for a few minutes, until crisp and golden.
Using a hand held blender, blend the chowder until smooth.
Ladle the soup into a serving bowl and scatter the croutons over to serve.

A Mexican corn recipe, made with butter, fresh or frozen corn, peppers, and seasonings.

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3 tablespoons butter

2 cups fresh corn or frozen thawed corn

1 teaspoon salt

dash black pepper

2 tablespoons green bell pepper, finely chopped

2 tablespoons pimiento, finely chopped

Melt butter; add corn, salt and pepper, and green bell pepper. Sauté over low to medium-low heat for 20 to 25 minutes, stirring occasionally to keep corn from browning. Add pimiento and heat through.
Serves 4.