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Creamed corn with sweetcorn and jalepeno relish on polenta pancakes

By March 16, 2014September 19th, 2018No Comments

If you grow corn and had an abundance here is a great recipe to use up your harvest , you will love my triple hit of corn in one dish. The different textures help make this dish. The polenta pancakes are firm, similar texture to a corn bread, then there is the softness and creaminess of the creamed corn and a burst of corn kernels in your mouth with the relish.

I have had a mixed reaction when I mention creamed corn. Some think of baby food and others screw their noses and only think of the canned experience.

I cooked this up for Phil Dudman, Garden Guru, on ABC Northcoast Good Gardening and got the thumbs up and he was in the, “Creamed corn….argh baby food.” camp.  You can make the creamed corn and relish the day before, just reheat the creamed corn before serving. Enjoy!

Triple Corn Brunch
Serves 6

Creamed Corn
30gms butter
1 red onion, finely diced
1 garlic clove, finely diced
200gms bacon bones
6 corn cobs, silk, husks and kernels removed
2 cups milk
6 fresh curry leaves
1 kaffir lime leaf
zest of a lime
lime wedges to serve

Sweetcorn & jalepeno relish
makes 1 cup

1 tablespoon vegetable oil
1 red onion, finely chopped
2 corn cobs, silk and husks removed and kernels removed
1 jalepeno chilli, seeds removed and finely diced
100mls cider vinegar
1 heaped tablespoon raw sugar
1/2 teaspoon mild curry powder

Polenta pancakes
1/3 cup polenta
1 cup besan flour
2 teaspoons baking powder
salt and pepper, to season
2 eggs seperated
3 teaspoons vegetable oil

To make the creamed corn, melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook until for 5 minutes or until the onion is softened.

Add the bacon bones and cook for 3 minutes then add the corn kernels and cobs, milk,  curry leaves and kaffir lime leaves. Season with salt and pepper remembering the bacon bones can be quite salty season with more pepper than salt. Bring to the boil, cover and simmer for 15 minutes or until kernels are soft.

Remove the bones, cobs, and leaves and strain through a fine sieve, reserving the liquid. Blend the cooked corn in food processor or with a  stick blender adding enough liquid until you have a semi-smooth puree. Keep warm.

To make the relish, heat the oil over a medium-high heat in a medium size saucepan. Add the onion reduce the heat to medium-low and cook for 5 minutes until onion is softened.

Add the remaining ingredients and bring to the boil. Reduce the heat to a simmer and cook 10-15 minutes or untilthe liquid has reduced slightly. Pour into a sterilised jar and seal.

To make the polenta pancakes, in a large bowl add the polenta, besan flour and baking powder with a pinch of salt and pepper and make a well in the centre. In a jug whisk together the egg yolks and buttermilk and pour into the well and mix to combine. Whisk the egg whites in a seprerate clean bowl until soft peaks form. Fold through a third of the whites into the polenta mix.

Heat a non-stick frying pan over a medium heat and add a teaspoon of oil. Drop a 1/4 cup quantity of batter into the pan. Cook for 2-3 minutes or until golden underneath and bubbles form on top. Turn and cook for a further minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with 2 more batches with the remaining oil and batter.

To serve, divide the polenta cakes onto serving plates and top with creamed corn and then the relish and a sprinkle of lime zest and wedges of lime.

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