VERSATILE & DELICIOUS
Sweet corn is in abundance right now so make the most of it with these tasty offerings
SPICED CORN, COURGETTE AND CHICKEN SALAD
Serves 4
2 corn cobs
2 Tbsp olive oil
2 spring onions, chopped 1 clove garlic, sliced 2 courgettes, sliced thinly
2 tsp masala spice powder 1 avocado, chopped
Juice of 1 lime
2 cup shredded cooked chicken 1 cup chopped coriander leaves Lime wedges to serve
1 Bring a large pot of salted water to the boil. Cook the corn for 4 minutes. Remove and cool enough to handle. Slice off the kernels.
2 Heat the oil in a large frying pan. Cook the onions, garlic and courgette until softened. Add the corn kernels and masala spice, tossing to completely coat for 2 minutes. Remove and place on a serving platter.
3 Add the avocado, lemon juice and chicken. Sprinkle over the coriander. Serve at room temperature with soft tortillas or bread.
CHICKEN, SWEET CORN & BLACK BEAN QUESADILLAS Serves 4
1 Tbsp oil
1 onion, chopped
1 clove garlic, crushed
1 green chilli, chopped finely 1 Tbsp taco seasoning 420g tin chopped tomatoes
1 tsp sugar
420g tin black beans
1 cup corn kernels
2 spring onions, sliced
½ cup chopped coriander Salt and pepper to taste
1½ cups grated tasty cheese
4 large tortillas
To serve: 150g sour cream, extra coriander leaves
1 Preheat oven to 180C.
2 Heat the oil in a frying pan to a medium heat. Add the onion, garlic and chilli. Cook for 4 or 5 minutes until softened. Add the taco seasoning, tomatoes and sugar. Cook for 10 minutes until the mixture has thickened.
3 Add the black beans and corn. Continue to cook for 5 minutes. Stir through the spring onions and coriander then season with salt and pepper.
4 Heat the tortillas in the oven for 3
minutes to make them pliable.
5 Spread the mixture over the soft tortilla. Sprinkle over the cheese and coriander. Fold the tortilla in half, then half again.
6 Place on a baking tray and back into the oven for 8-10 minutes until the cheese is melted and the tortilla a little crispy.
7 Enjoy hot with a dollop of sour cream.
SWEET CORN AND GOAT'S CHEESE DIP
Makes 1½ cups approx
Kernels from 2 blanched corn cobs Zest and juice of ½ lime
100g goat feta
½ cup coriander leaves Salt and pepper to taste
1 Place the corn in a processor with the lime zest and juice and process to chop the corn. Add the cheese and coriander. Blitz until combined but not completely broken up.
2 Season with salt and pepper. Serve with crostini.