9 Tasty Recipes Using Sweetcorn

Corn on the cob might make you think of summer BBQs, but there’s a lot more to sweetcorn than a reliable accompaniment to burgers and sausages. Here are nine tasty recipes worth a try – from sweetcorn and ricotta pancakes to jalapeño cornbread.
Sweetcorn Ravioli
Chris Leach, Manteca

Yield

Serves 4

Difficulty

Intermediate

Total Time

1 Hour 15 Minutes

Ingredients

4 corn on the cobs
250g tub of mascarpone
2 brown onions
50g of parmesan, grated
10 peppercorns
1 bay leaf
For the pasta dough:
2 eggs
200g of 00 flour

Method

Step 1

Cut the kernels off the cobs and set aside.

Step 2

Cut one of the onions into four and add to a large pot with the corn cobs, bay leaf and peppercorns. Cover with water, bring to boil and reduce to a simmer for 1 hour.

Step 3

Dice the other onion and sweat gently for 30 minutes then add the corn and cook for a further 15 minutes.

Step 4

Add the mascarpone and blitz until smooth. While it’s still hot, grate the parmesan and stir into corn mix. Check seasoning. Chill and set aside.

Step 5

To make the pasta, mix the flour and eggs and knead for 10 minutes, then rest for at least 30 minutes.

Step 6

Roll out the pasta to the lowest/thinnest setting on your pasta machine. Make your ravioli with the sweetcorn filling.

Step 7

Cook for a couple of minutes in salted boiling water and make a sauce using the corn stock and butter.

Step 8

Serve the ravioli in the sauce and extra freshly grated parmesan.
Sweetcorn Pancakes With Grilled Avocado & Bacon
Tom Aikens, Muse by Tom Aikens

Yield

Serves 2

Difficulty

Easy

Total Time

20 Minutes

Ingredients

500g tin of sweetcorn, drained
3 spring onions, thinly sliced
3 whole eggs
1 tbsp of chopped parsley
125g of self-raising flour
6g of baking powder
2g of smoked paprika
3g of salt
12 turns of milled black pepper
½ avocado, cut in half and peeled

Method

Step 1

Place the sweetcorn, eggs, herbs, flour, baking powder, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in the remaining sweetcorn and spring onions.

Step 2

Shape the pancakes and fry in oil until they’re golden on both sides.

Step 3

Cut each avocado half into 3 pieces, season, then sear in a hot dry pan until each slice is lightly coloured.

Step 4

Place the bacon onto the grill and cook until nice and crispy.

Step 5

To assemble, place the pancake on the bottom of the plate, followed by the avocado and bacon.
Cod With Chard & Charred Sweetcorn
Jack Stein, Rick Stein

Yield

Serves 4

Difficulty

Easy

Total Time

30 Minutes

Ingredients

4 cod fillets with skin on (180g each)
2 tsp of sea salt, plus more as needed
30ml of vegetable oil
A knob of butter
200g of chard, cut diagonally
2 ears of sweetcorn
1 tbsp of sunflower oil
1 tsp of sea salt
1 banana shallot, minced
1 tsp of English mustard
1 sprig of thyme
50ml of cider vinegar
200ml of extra-virgin olive oil
A pinch of garam masala
1 tsp of dark soy sauce

Method

Step 1

Season the cod fillets with sea salt. Heat the vegetable oil in a non-stick frying pan to a medium heat and cook the fillets skin side down for 2-3 minutes until the tops of the fillets begin to change to white in colour (this method allows the skin to brown slowly).

Step 2

Add a knob of butter to the pan, flip the fish, turn off the heat and leave the fillets to finish cooking in the residual heat. Check the temperature with a probe; it should read 50ºC. Once the fillets have reached this temperature, remove them from the pan and leave to rest. Do not clean the pan – set it aside to use later.

Step 3

Meanwhile, make the corn vinaigrette. Husk the sweetcorn and cut the kernels from the cobs. Place the kernels in a bowl, along with the sunflower oil and 1 tsp of salt, and toss to coat. Transfer to a baking tray, place under a hot grill, on the middle shelf, and grill for about 15 minutes, turning occasionally, until the kernels start to blacken.

Step 4

Place the minced shallot in a bowl. Add the mustard, thyme, cider vinegar, extra virgin olive oil, garam masala and soy sauce, and stir together. Then add the charred sweetcorn to the mixture and stir. Set the vinaigrette aside.

Step 5

Put the pan used to cook the fish back on the heat. Deglaze the pan with 2 tbsp of water, then add the corn vinaigrette to warm it up. It should take 1 minute. Place the chard leaves in a saucepan along with water to a depth of 5cm. Cover the pan with a lid and steam the chard over a high heat for 1 minute. Once wilted, add salt and olive oil to taste. Remove from the heat.

Step 6

Divide the chard among 4 plates, dress it with the vinaigrette and place the cod fillets on top.

Visit RickStein.com

Seasonal Sweetcorn & Ricotta Fritters With Red Thai Paste
Hannah McCollum, ChicP

Yield

Makes 18 small fritters

Difficulty

Easy

Total Time

20 Minutes

Ingredients

250g of sweetcorn or one large can
200g of ricotta
1 tsp of Thai red curry paste
100g of flour
2 eggs
1 large handful of parsley
Salt and pepper
1 tbsp oil for frying

Method

Step 1

Start by putting all the ingredients in a blender and blend well. You can also do this in a bowl.

Step 2

Heat the oil in a pan and when nice and hot, add a spoonful of the mix to the pan, followed by enough to fill the pan. Cook on either side until nice and brown (usually 3-5 minutes).

Step 3

Delicious served with a homemade parsley dip and a big green salad.

Visit ChicP.co.uk

Sweetcorn Patties
Saiphin Moore, Rosa’s Thai Café

Yield

Serves 2

Difficulty

Easy

Total Time

15 Minutes

Ingredients

260g of canned sweetcorn, drained
½ tsp of sea salt flakes
½ tsp of white pepper
2 tsp of tempura flour
1 tbsp of cornflour, plus extra as required
3 tbsp of cold water
1 egg, beaten
2 kaffir lime leaves, shredded
Sunflower oil, for deep-frying
Sweet chilli sauce, to serve

Method

Step 1

In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour, cornflour, measured water and egg. If the mixture is too loose, add a little more cornflour.

Step 2

Stir the lime leaves, if using, into the batter. Fill a heavy-based saucepan or wok with oil to a depth of one-third and set the pan over a medium-high heat, to prepare for deep-frying. When the oil is hot, carefully drop a tablespoonful of the batter at a time into the oil, being careful not to overcrowd the pan. Deep-fry for about 1 minute, then turn over and fry for a further minute, until golden brown and cooked through.

Step 3

Remove with a slotted spoon and drain on kitchen paper. Repeat until the mixture is used up – the mixture will make about 6 patties.

Step 4

Serve the patties with sweet chilli sauce.
Warm Corn Salad
Thomasina Miers

Yield

Serves 4

Difficulty

Easy

Total Time

20 Minutes

Ingredients

4 corn on the cob
A slug of olive oil and a knob of butter
1 onion, finely chopped
1 green chilli, finely chopped
2 cloves of garlic, chopped
A few pinches of allspice
A few pinches of cinnamon
Maldon salt and freshly ground pepper
Maldon salt and freshly ground pepper
The juice of 1-2 limes
To serve:
Warm flatbread
A pinch of chilli powder
Grated pecorino or parmesan
Sour cream

Method

Step 1

Sit the cobs up in a bowl and scrape a knife down along the cob at a 45º angle to shave off the kernels into the bowl.

Step 2

Heat the oil and butter in a pan over a medium heat and when it is gently sizzling add the onion, corn and chilli. Cook for at least 5 minutes or until the onion has turned translucent without colouring, before adding the garlic and allspice, salt and pepper. Turn up the heat and cook for another 5-10 minutes until the corn starts gently taking on some colour and caramelising.

Step 3

Pour over the lime juice, scatter with the fresh herbs and serve on small plates with generous spoonfuls of sour cream, a little grated cheese and a pinch of chilli. Eat with warm flatbread.

Visit Wahaca.co.uk

Jalapeno Cornbread
Caravan

Yield

Makes 10 slices

Difficulty

Easy

Total Time

55 Minutes

Ingredients

For the cornbread:
400ml of milk
2 large eggs
60g of butter, melted
150g of sweetcorn
2 spring onions, chopped
30 jalapeno peppers, chopped
150g of instant polenta
80g of strong white bread flour
1 tbsp of baking powder
1 tbsp of caster sugar
½ tsp of salt
For the chipotle butter:
250g of butter, softened
Pinch of salt
½ tsp of chipotle, minced
Juice of ½ of a lime
½ cup of chopped coriander
To garnish:
Lime wedges
Spring onions, chopped
Coriander, picked

Method

Step 1

Preheat oven to 200°C.

Step 2

In a medium bowl, mix together the milk, eggs, butter, corn, spring onions and jalapeno peppers.

Step 3

In a separate medium bowl, mix together the polenta, bread flour, baking powder, caster sugar and salt.

Step 4

Combine the two bowls together and immediately pour into a lined loaf tin and place immediately into the oven. Bake for 30 minutes.

Step 5

Remove from the oven and let cook for 4 minutes before turning the bread out of the tin onto a cooling rack. Once the loaf is cool, trim off the ends of the cornbread, and slice the remainder of the loaf into 10 equal slices. Set aside.

Step 6

To make the chipotle butter, mix all the ingredients together. Serve while the butter is still soft.

Step 7

To serve, heat a dash of oil in a large frying pan on medium-high heat. Carefully place the slices of cornbread in the pan and fry until the bottom is golden brown. Flip the slices and fry again until the both sides are golden brown. Repeat this process until all the cornbread slices have been browned.

Step 8

Place the browned cornbread on a plate and top with a generous dollop of the chipotle butter. Garnish with some coriander leaves, wedges of lime, and some sliced spring onions.
Stuffed Peppers With Corn, Black Beans & Parmesan
Ligia Lugo, The Daring Kitchen

Yield

Serves 2

Difficulty

Easy

Total Time

25 Minutes

Ingredients

4 bell peppers, tops sliced off
2 cans of black beans, rinsed
2 ears of corn, kernels stripped
¾ cup of grated parmesan
3 spring onions, thinly sliced
2 tsp of chilli powder
Hot sauce
Salt

Method

Step 1

Preheat the oven to 180°C.

Step 2

In a large pot of simmering water, steam the peppers until they get tender, about 5 to 7 minutes. Drain them and let them cool.

Step 3

Once they are cool, cut them in halves and arrange in a large glass baking dish.

Step 4

Meanwhile, in a large bowl, combine the beans, corn, ½ cup of parmesan, 2 spring onions, chili powder and hot sauce. Season with salt.

Step 5

Spoon the black bean mixture into bell peppers and sprinkle with more cheese. Bake until the parmesan is melted and the mixture is warmed through, about 7-10 minutes.

Step 6

Garnish with the remaining spring onions and serve.
Almond, Kimchi & Coriander Hotcakes
Rude Health

Yield

Makes 4 hotcakes

Difficulty

Easy

Total Time

20 Minutes

Ingredients

125g of Rude Health spelt flour or any plain flour
150ml of almond milk
2 tsp of baking powder
¼ tsp of salt
200g tin of cooked or frozen sweetcorn
225g of kimchi
1 bunch coriander, leaves picked
Oil for frying
Optional:
Sliced avocado
Coriander drizzle (blitzed coriander, lime juice, dash of oil or water and a pinch of salt)
Sriracha
Extra kimchi

Method

Step 1

Preheat the oven to 180ºC.

Step 2

In a medium-sized bowl, mix the flour, baking powder and salt.

Step 3

Whisk in the almond milk until combined.

Step 4

Mix in the kimchi, sweetcorn and coriander.

Step 5

Heat a pan over a medium heat and add a splash of oil.

Step 6

Once hot, spoon in ¼ of the mix and flatten it down with the back of a wooden spoon.

Step 7

Cook for a couple of minutes until golden then flip over and cook for a further 2 minutes.

Step 8

Finish off in the oven for 5-10 minutes until cooked through.

Step 9

Serve with sliced avocado, coriander drizzle, sriracha, extra kimchi and chopped coriander.

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