HOW TO SURVIVE A GLUT OF... SWEET CORN
Make Emma Boyd’s CORN, CORIANDER & ZUCCHINI FRITTERS to feed a crowd. The zingy nectarine and cucumber salsa pairs beautifully with the fritters.
INGREDIENTS FRITTERS • 3 cobs corn, husks removed • 1 large zucchini (about 150g), coarsely grated • 3 spring onions, sliced thinly on the diagonal • ½ cup coriander, roughly chopped • 100g feta cheese, crumbled finely • grated zest 2 limes • 3 eggs, lightly beaten • 50g flour • ½ teaspoon smoked paprika • olive oil for frying
METHOD Boil the corn in a saucepan of water for 2 minutes. Drain, cut the kernels from the corn and put into a large bowl along with the zucchini, spring onions, coriander, feta and lime zest. Add the eggs and mix well before sifting in the flour and paprika, seasoning with sea salt and mixing again to combine.
In a heavy-bottomed frying pan, heat about 1 teaspoon of oil. Put large tablespoons of mixture into the pan and fry until golden, flip and do the same on the other side. Add a little more oil to the pan if necessary and repeat with the remaining mixture. Serve with the nectarine salsa.
INGREDIENTS SALSA • 3 nectarines, diced • cucumber (150g), diced • medium red onion, finely chopped • ½ coriander, roughly chopped • juice of 2 limes
METHOD In a small bowl combine the nectarines, cucumber, red onion and coriander. Pour over the lime juice and mix well before serving. This salsa would also be delicious with the addition of a chopped red chilli, with or without the seeds depending on your taste.
Get Growing reader Brenda Meech likes to serve up THAI SWEET CORN FRITTERS. “Adding chopped kaffir lime leaves, Thai basil and a tablespoon of Thai red curry paste takes the humble sweet corn fritter to a whole new gastronomic level. I serve them with sticky rice and sweet chilli sauce.”
Another reader Chrissie Terpstra says she is looking forward to making two recipes this summer that use sweetcorn and zucchini. “The first are “ZUCANOES” made with any zucchini, gem squash or scallopini and stuffed with sautéed onion, chopped zucchini flesh, corn and maybe some bacon or cheese and baked until delicious. Then there’s ZUCCHINI QUESADILLAS which have corn, sautéed onion, grated zucchini, garlic, chilli and seasonings. Brush one side of tortillas with oil. Add the filling, chopped coriander and grated, smoked cheese and either top with another tortilla or fold in half and bake in a hot oven for about 10 minutes. Corn fritters and sweetcorn and kumara chowder are also favourites of mine, but the first feed of sweetcorn is always had with butter and ground black pepper, simply because it can’t be beat!”
Do you like your sweet corn on the barbecue? Try Sunday magazine Sam Mannering’s flavoursome GRILLED SWEET CORN WITH PAPRIKA AND CUMIN.
INGREDIENTS • 6 whole sweetcorn, husks on • 3 tablespoons mayonnaise or aioli • 1 teaspoon sweet paprika • 1 teaspoon cumin seeds • zest and juice of ½ lemon • salt and pepper • good Parmesan, to serve
METHOD Pull husks back from sweetcorn, but don’t remove them (you can use these as handles when you eat). Remove and discard silk threads. Soak corn in a sink or container of cold water for about an hour. Remove and shake off any excess water.
Take a lidded pot large enough to fit the corn, fill with water and bring to a gentle simmer over a medium heat. Add the corn and cook for no more than 10 minutes. Drain and cool a little.
In a small bowl, combine mayo, paprika, cumin, lemon zest and juice, a little bit of salt and pepper and combine. Using your hands, liberally smear mixture over the cob.
Heat barbecue or a hot grill to high. Place sweetcorn on grill and cook all over for about 6-7 minutes until the entire surface has been caramelised. Remove from heat, transfer to a serving platter and finely grate a generous amount of Parmesan over the top. Serve immediately.