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Friday, 03 July 2015

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There’s so much to do with delicious sweetcorn

It is often remarked upon by our friends that we eat a lot of sweetcorn.

We like to use it in salads and cooked dishes rather that just boil it and have with butter.

Here’s two of our favourite things with sweetcorn.

All serve 6

2 tbsp sunflower oil

200g smoked bacon lardons

50g butter

1 large onion, chopped

1 stick celery, chopped

1 medium carrot, peeled and chopped

25g plain flour

750ml-1 litre chicken or vegetable stock

250g waxy potatoes, cut into 1cm dice

450g sweetcorn kernels (cut from about three large cobs)

250g courgettes (one large or two small), topped, tailed and cut into 1cm dice

400g can butter beans, drained and rinsed

100ml double cream

2 tblsp chopped coriander

Salt and pepper

Heat the oil in a large saucepan.

Add the bacon and cook for one to two minutes, stirring, until lightly golden.

Add the butter, onion, celery and carrot and cook gently for six to seven minutes until the vegetables are soft but not browned.

Add the flour and cook for one minute. Gradually stir in the stock.

Bring to the boil and simmer for three minutes, stirring occasionally.

Stir the potatoes into the pan and simmer for 5 minutes.

Add the sweetcorn, courgettes and butter beans. Simmer for five minutes until the potatoes are tender.

Stir in the cream, season and simmer for one to two minutes.

Garnish with fresh coriander.

25g melted butter, plus extra for greasing

140g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

1 tbsp caster sugar

1 tsp salt

125g dried polenta

½ tsp dried chilli flakes

75g extra mature Cheddar, finely grated

3 spring onions, chopped

2 eggs, beaten

150ml whole milk

150ml buttermilk (or extra milk if you cannot get buttermilk)

150g fresh sweet corn kernels (cut from one large or one to two medium cobs)

Preheat the oven to 200°C.

Grease a 900g loaf tin with butter and line with non-stick baking paper.

Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a mixing bowl.

Stir in the polenta, chilli flakes, grated cheese and spring onions.

Make a well in the centre of the bowl and add the beaten eggs, whole milk, buttermilk (or extra milk) and the melted butter.

Mix together briefly then stir in the fresh sweetcorn kernels. The mixture does not need to be expertly blended. Just as when you make muffins, an overworked mixture will result in heavy corn bread.

Pour the mixture into the prepared loaf tin and bake for 35-40 minutes. Cover with a loose sheet of foil if the bread is browning too quickly. The loaf should be well risen and when a skewer is inserted into the centre it should come away clean.

Leave the loaf to sit for five minutes then transfer to a wire rack to cool. The loaf can be served whilst still warm.


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