Charred on the barbecue, or braised in a stew, sweetcorn is so much more than a supporting act. Maize is the base of so many amazing foods, from tortillas to cornflakes, and the most well-known form of the crop, sweetcorn, is so versatile.
When it’s in season in late summer, stock up and try one of our salads, barbecue dishes or even some cornbread. It’s time we honoured the yellow kernel for all its worth.
Charred on the barbecue, or braised in a stew, sweetcorn is so much more than a supporting act. Maize is the base of so many amazing foods, from tortillas to cornflakes, and the most well-known form of the crop, sweetcorn, is so versatile.
When it’s in season in late summer, stock up and try one of our salads, barbecue dishes or even some cornbread. It’s time we honoured the yellow kernel for all its worth.
Sweetcorn is at its best from mid August through to the beginning of October. We love it because it provides vitamins A, B3 (great for the nervous and digestive systems) and C. It has plenty of fibre, too, and most of all, we love it for its unique sweet flavour and juicy texture, which makes it work so well in a variety of dishes.
If cooking corn cobs in their husks, soak them in a bucket or pan of cold water for at least 1 hour. Then, drain the cobs of sweetcorn, and carefully peel back the outer leaves. You can leave them still attached at the base if you want the husk look on your finished dish. Pull away and discard all of the fine silky threads, then continue with your recipe. Barbecuing or griddling the corn works well here.
The hit from crispy pancetta brings this toasted corn and chilli soup to life, and potato ensures the dish is filling.
Budget? Tick. Speedy? Tick. Vegan? Tick. This 20 minute recipe can be made with frozen or fresh sweetcorn. Serve hot with a scattering of coriander and spring onions.
Try something different with your corn on the cob in the form of this curry by Nisha Parmer. It’s rich from peanuts and coconut milk, and tomatoes, curry leaves and cumin and mustard seeds bring fragrance.
Cooked simply, on the barbecue, then dressed in chilli butter with cheese, the beauty of the corn cob is on show for all to see.
Sweetcorn fritters with bacon jam
Take a tip from the Aussies and whip some corn up into these delightfully crisp fritters. We love them for breakfast served with bacon and chilli jam, and maybe a poached egg on top. But they’re equally lovely as a lunch or starter served with herby yogurt and a squeeze of lime. Drooling yet?
“Sweetcorn goes well with the sourness of chaat masala” sats Chetna Makan. This gets topped with chilli powder, and is delicious served warm or cold.
Take sweet watermelon, sweetcorn and mix them with spicy and salty gochujang (a Korean chilli paste) for this vibrant salad. It’s perfect for summer entertaining, being a refreshing combination most people haven’t had before.
Peri peri chicken with corn and cauliflower rice
This 6-ingredient dinner is easy to prep, the corn gets roasted along with spicy chicken, then served with cauli rice, lime wedges and coriander.
Chicken and charred corn tacos
The smoky flavour of charred summer sweetcorn is the star of this speedy chicken taco recipe. You can char the corn on the barbecue but it works just as well on a griddle pan too.
Hot and spicy sweetcorn soup is made creamy with coconut milk, and the fiery heat of the Scotch bonnet chilli brings everything together.
Keeping with the Mexican theme, try our slow cooked pork and corn nachos, which we love to batch prepare on the weekend to be enjoyed throughout the week.
Cheddar, jalapeño, chilli and sweetcorn muffins
Savoury baking is underrated. Take a tip from the US of A with these corn muffins, made richer and more exciting with cheese and jalapeño chillies. Stick them in your lunch bag or spread them thickly with salted butter from the oven. Heck, even use them to soak up the juices of some barbecued meats. However you eat them you’re going to enjoy it…
Steak with charred corn and chipotle yogurt
20 minute dinner needed? No problem. Savoury steak and sweet corn go very well together. Slice steak into strips, drizzle with chipotle yogurt and serve with charred corn, black beans, griddled peppers and lime wedges.
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy
