In Season Corn

Corn on the cob is a celebrated highlight of summer, and is plentiful from December – March. We love it grilled to perfection on the BBQ, but it's also great steamed, boiled or roasted. Served with a generous smothering of butter and salt – now that's deliciously hot, messy goodness! Check out our recipes for some of our favourite ways on how to serve this juicy veg!

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Cuban Street Corn with Paprika Mayonnaise 

 

Ready-in: 20 

Serves:4 

 

Cuban Street Corn  

4 corn cobs, peeled 

4 tablespoons coriander, roughly chopped 

2 tablespoons parsley, roughly chopped 

½ teaspoon chilli flakes (optional, adults) 

Zest of 1 lime 

½ teaspoon flaky sea salt  

2 tablespoons mayonnaise 

½ teaspoon smoked paprika 

 

To serve 

1 lime, wedges 

 

Preheat BBQ grill to high (if using). 

  1. Heat a drizzle of oil in a large fry-pan or griddle pan on high hea(or use BBQ) and cook corn cobs for about 10 minutes, turning often, until tender and lightly charred. Reduce heat to medium-high, if corn chars too quickly. 

  1. While corn is cooking, mix remaining Cuban street corn ingredients (except mayonnaise and smoked paprikain a large container or on a large plate, set aside.  

  1. Mix mayonnaise and smoked paprika together in a small bowl. When corn is cooked, brush each cob liberally with paprika mayonnaise.  

  1. Roll paprika mayonnaise coated corn in herb mixture, to generously coat. 

To serve, place Cuban street corn on a platter and serve lime wedges on the side. 

 

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Mexican Roasted Corn Salsa 

 

Ready-in: 15 

Serves:4 

 

Mexican Roasted Corn Salsa 

2 corn cobs, peeled 
1 clove garlic, minced                                      
75g jalapeños, roughly chopped (optional) 
2 spring onions, white and pale green part only, thinly sliced 
3 tablespoons coriander leaves and stalks, roughly chopped 
Juice of 1 lime 
 
To Serve 
 
70g feta cheese, crumbled 
Pinch of chilli flakes (optional) 

 

Prepare your ingredients. 

  1. Remove kernels from corn cobs 

  1. Heat a drizzle of oil in a large fry-pan on high heat. Add corn and garlic to pan and cook for about 4 minutes, stirring occasionally, until golden and tender.  

  1. Remove pan from heat, add jalapeños (if using), spring onions and coriander to pan. Place salsa in a medium bowl and add lime juice. Season to taste and toss to combine.  

 

To serve, place warm Mexican roasted corn salsa in a serving bowl and top with feta and chilli flakes (if using). Serve as a dip with corn chips or with any of your favourite Mexican dishes.  

Tip: to remove the kernels from your corn cob, cut it in half widthways then stand on the flat edge and slice carefully down towards the chopping board.  

 

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Cheesy Jalepeño Cornbread 

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Ready-in: 40 

Serves:4-6 

 

Corn Bread 

1 corn cob, kernels removed  

1 cup milk and 3 tablespoons 

2 eggs  

115g butter, melted  

1½ cups plain flour 

½ cup cornmeal or polenta 

1 tablespoon sugar 

½ teaspoon paprika 

1 tablespoon baking powder 

½ teaspoon salt 

150g tasty cheese, grated 

1/3 cup spring onions, thinly sliced 

1-2 tablespoons jalepeños, finely chopped (optional) 

 

To serve 

25g butter 

 

Preheat oven to 180oC. Bring a full kettle to the boil. Grease or line a baking dish with baking paper (measuring about 20x25cm).  

  1. Place corn in a heat proof bowl and cover with boiling water. Leave for about 3 minutes until bright yellow and tender. Drain.  

  1. In a medium-sized bowl whisk milk, eggs and butter until well combined. In another bowl mix together flour, cornmeal, sugar, paprika, baking powder and salt.  

  1. Pour dry mix into the bowl with butter and egg mixture. Add cooked corn, cheese (reserve ½ cup for topping), spring onions and jalepeños (if using) and season with pepper. Stir until mixture is just combined, be careful not to over-mix. 

  1. Pour mixture into baking dish. Sprinkle on remaining cheese. Bake for about 30 minutes until a knife inserted into the centre comes out clean. Allow to cool for 10 minutes. 

  1. Cut cheesy jalepeño cornbread into 6 pieces. 

To servespread a little butter onto warm cornbread.

Tip: if you have trouble finding cornmeal, polenta with work just as well.   

 

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Charred Corn and Polenta Grits with Blackened Prawns 

 

Ready-in: 45

Serves:4–5 

 
Charred Corn and Polenta Grits 

2 corn cobs, peeled 
3 tablespoons butter 
3 cups chicken stock  
1½ cups milk 
1 cup polenta (medium course) 
½ cup finely grated Parmesan cheese 
 
Blackened Prawns 

750g peeled prawns (raw or defrosted) 

1 tablespoon smoked paprika 
2 teaspoons finely chopped thyme leaves 
1 clove garlic, minced 
1½ teaspoons ground cumin 
¾ teaspoon dried oregano 
Zest and juice of ½ lemon  
 
 
Rocket Salad 

1 Lebanese cucumber  
1-2 spring onions  
150g rocket  

Drizzle extra-virgin olive oil 
Juice of ½ lemon 
 
Prepare your ingredients. 

  1. Remove kernels from corn cobs. Heat a drizzle of olive oil in a large fry-pan on high heat. Add corn to pan and cook for about 3 minutes, until tender and slightly charred. Set aside. Wipe out pan and reserve. 

  1. Combine butter, stock and milk in a medium pot and bring to the boil. As soon as it boils, reduce to lowest heat. Add polenta to potwhisking to remove any lumps. Simmer gently, for about 30 minutes, stirring frequently, until it reaches a soft and creamy texture. Stir in charred corn and Parmesan cheese. Season to taste and cover to keep warm. 

  1. While polenta is cooking, rinse prawns and dry with paper towels. Add to a medium bowl and combine with remaining blackened prawn ingredients. Leave prawns to marinate for a minimum of 5 minutes. 

  1. When polenta has 10 minutes cook time remaining, heat a drizzle of olive oil in reserved pan on high heatCook prawns in two batches, for 2-3 minutes, until prawns are red in colour and cooked through. Set aside on a plate and cover with foil. 

  1. To prepare salad, cut cucumber in half lengthways and thinly slice; thinly slice spring onions. Add veggies to a medium bowl with remaining salad ingredients and toss to combine. 
     

To serve, divide charred corn and polenta grits between bowls and top with blackened prawns and rocket salad. 

Tip: alternatively, use BBQ hot plate to cook prawns as per recipe method. Polenta needs to be stirred often to ensure it doesn’t catch on the bottom of the pot and start to burn. This also helps to remove lumps.

 

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