More ways with sweetcorn Crab-and-sweetcorn salad
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.