More ways with sweet­corn Crab-and-sweet­corn salad

Country Life Every Week - - Kitchen Garden Cook Sweetcorn -

But­ter two ears of corn and sea­son well, wrap in foil and roast in a hot oven for 30 min­utes. Once cooked, cut the ker­nels off, then di­vide be­tween two bowls along with mixed salad leaves and a cou­ple of ta­ble­spoons of white crab­meat. Add a few slices of red chilli, chopped av­o­cado, some fresh co­rian­der and a light vinai­grette dress­ing, then serve.

Sweet­corn ice cream

Cut the ker­nels off 4 corn on the cob, then add 300ml milk, 400ml dou­ble cream and 200g caster sugar and bring to a sim­mer in a pan, be­fore leav­ing to cool so the flavours in­fuse, then blitz with a hand­held blender. In a sep­a­rate bowl, beat 6 egg yolks, then pour about a cup of the creamed sweet­corn mix­ture onto the eggs and stir con­tin­u­ously be­fore pour­ing ev­ery­thing into the saucepan. Heat un­til the cus­tard thick­ens enough to coat the back of a spoon, then re­frig­er­ate. Once chilled, use an ice-cream maker to trans­form the mix­ture into ice cream, then serve ac­com­pa­nied by berries.

Sweet­corn and shred­ded­veg­etable frit­ters

(above) Grate 1 car­rot, 1 sweet potato, 2 cour­gettes into a bowl and add ker­nels cut from 2 ears corn, 1 hand­ful kale, 1 hand­ful herbs (such as basil and pars­ley), 100g plain flour, 4 beaten eggs and sea­son­ing and mix well to­gether. Drop spoon­fuls of the mix­ture into hot oil in a fry­ing pan and cook for a few min­utes be­fore turn­ing over to cook the other side. Serve with a lightly dressed salad, a dol­lop of hum­mus and grated le­mon zest.

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