One of my favourite veggies is corn. Corn is a perfect for a sweet burst, add raw kernels to salads, salsas, fritters or bread. (see recipe below). Cream them to pour over polenta cakes. If you want to remove the kernels, hold each ear upright on a chopping board, run a sharp knife, as close as possible, down the ear. You can store your corn for up to two days in the fridge with the husks on.
I love chargrilling the cobs of corn once plucked from the garden and lavishing them with chilli butter.If you are barbecuing your corn, soak them in cold water for 30 minutes then drain and squeeze dry. Open up the husks and remove the silks, leaving the husks on. You can either wrap in foil or throw them straight onto the hot barbie.
However you choose to eat corn the best time is straight after you’ve picked them as the sugars in the kernels begin to convert to starch losing its sweetness. Enjoy!
Chilli corn bread
serves 6
1 cup corn kernels
1 cup plain flour
1 cup fine polenta
1 cup cheddar cheese, grated
2 teaspoons baking powder
1 teaspoon bicarbonate soda
1/4 cup sugar
2 long red chillies, deseeded and finely chopped
1 cup buttermilk
2 eggs
50 grams butter melted
Preheat oven to 180C. Grease and line a 20cm x 10cm loaf tin. Cook corn in salted boiling water until tender, drain and set aside. In a large bowl combine flour, polenta, cheese, baking powder, bicarbonate soda, sugar and chillies. Stir through the remaining ingredients and pour into the prepared loaf tin. Smooth top and bake in the oven for 45 minutes or until golden and a skewer comes out clean. Cool in the pan for 15 minutes before turning out onto a wire rack.
To serve, cut into thick slices and toast for 1-2 minutes or until crisp and golden. Top with sweet potato and corn hash browns, poached egg and avocado salsa.
