9 Tasty Recipes Using Sweetcorn

Cut the kernels off the cobs and set aside.

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.

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

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.

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

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

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

Serve the ravioli in the sauce and extra freshly grated parmesan.

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.

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

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

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

To assemble, place the pancake on the bottom of the plate, followed by the avocado and bacon.

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).

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.

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.

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.

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.

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

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

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).

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

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.

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.

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

Serve the patties with sweet chilli sauce.

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.

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.

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.

Preheat oven to 200°C.

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

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

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

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.

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

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.

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.

Preheat the oven to 180°C.

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.

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

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

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.

Garnish with the remaining spring onions and serve.

Preheat the oven to 180ºC.

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

Whisk in the almond milk until combined.

Mix in the kimchi, sweetcorn and coriander.

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

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

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

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

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