5 WAYS WITH CORN
Super sides and salads
Spicy corn, black bean & feta salad (right)
Boil 2 corn on the cob for 10 mins then cut off the kernels and tip into a bowl. Add a
400g can black beans, drained and rinsed,
with 1 chopped avocado, 200g halved cherry tomatoes and 4 chopped spring onions. Make a dressing with 2 tbsp extra virgin olive oil, 1 tbsp sherry vinegar,
the juice and zest of 2 limes, 1 tsp ground cumin and 1 tbsp Tabasco chipotle sauce. Toss into the salad and scatter
with 100g crumbled feta. Serves 2.
Grilled sweetcorn with chermoula butter
Beat 175g softened butter with 2 crushed garlic cloves, 2 handfuls of chopped coriander, 1 tbsp cumin, 2 tsp
ground coriander, ½ tsp paprika and the zest and juice of 1 lemon until combined. 7À>« Ì i LÕÌÌiÀ V } w > ` À Ì Ì
a log shape, then chill to harden. Grill or barbecue 4 corn cobs, turning frequently until evenly toasted, about 8 mins. Smear with the butter at the table. Serves 4.
Sweetcorn & pepper salsa
Boil or grill 4 corn cobs for 5-8 mins, cool then cut off the kernels with a sharp knife. Tip in a bowl and add 2 chopped roasted
red peppers from a jar, a handful chopped coriander, ½ a chopped red onion, 1 diced
avocado, ƂPGN[ EJQRRGF EJKNNK and the juice of 2 limes. Try with chicken and salmon as a side or served with tortilla chips and soured cream as a snack. Serves 4.
Succotash
Cut the corn from 4 corn cobs then fry the kernels in 1 tbsp olive oil with 2 crushed garlic cloves for 5 mins. Add 100g frozen baby broad beans, then cover and cook 5 mins more. Turn off the heat and add 1 chopped red chilli, a handful each mint and basil with 2 tsp sherry vinegar. Serve as a tasty side dish. Serves 4.
Sweetcorn & tuna slice
Heat your oven to 220C/200C fan/gas 7. Unravel a 320g pack ready-roll puff pastry onto a baking sheet and pinch up the edges to make a border. Prick with a fork and bake for 10-15 mins. Cut the kernels from 2 corn cobs then boil for 5 mins. Drain and mix with an 185g can drained tuna. Take the pastry from the oven, spread with 3 tbsp crème fraîche then top with the corn mix and 50g grated cheddar. Bake for 10-15 mins more until golden. Scatter with chopped chives or spring onions and serve with salad. Serves 4.