Retail Recipes/ Autumn 26
Sweet corn Three Ways
Serves 4
Prep Time 10–15 minutes
Cook Time 10-20 minutes
Sweetcorn is one of those vegetables that does most of the work for you. It’s naturally sweet, cooks quickly, and works well in soups, sides, and snacks. If you’re not a confident cook, this is where you start.
Simple Creamy Corn Soup
Comfort in a bowl. No drama.
Ingredients
4 fresh corn cobs, kernels removed
1 tablespoon olive oil or butter
1 brown onion, diced
2 garlic cloves, chopped
3 cups (750ml) vegetable or chicken stock
½ cup (125ml) cream (optional but recommended)
Salt & cracked pepper
Method
Heat oil or butter in a large pot over medium heat.
Add onion and garlic. Cook until soft (about 5 minutes).
Add corn kernels and stir for 2 minutes.
Pour in stock and simmer for 10–12 minutes.
Blend until smooth (stick blender is easiest).
Stir through cream. Season well.
Charred Corn Ribs with Chipotle Mayo
Ingredients
3 corn cobs, cut lengthwise into “ribs”
2 tablespoons olive oil
½ teaspoon smoked paprika
Salt
Chipotle Mayo
½ cup whole egg mayonnaise
1 teaspoon chipotle in adobo (or smoked paprika if keeping it mild)
Juice of ½ lime
Method
Toss corn ribs in olive oil, paprika and salt.
Cook on BBQ or in a hot oven (220°C) for 15 minutes, turning once, until charred and curled.
Mix mayo ingredients together.
Serve corn hot with chipotle mayo for dipping.
To serve
Add crumbled feta or chopped coriander if you’re feeling fancy.
Easy Corn & Avocado Salad
Ingredients
3 corn cobs
2 tablespoons olive oil
Handful of corriander
3 tomatoes, 2 avocados
1 french shallot
Chipotle Mayo
½ cup whole egg mayonnaise
1 teaspoon chipotle in adobo
Juice of ½ lime
Method
Toss the corn in olive oil and salt.
Cook on a BBQ or in a hot oven (220°C) for 15 minutes, turning once, until charred. Slice the corn from the cob.
Roughly chop the tomatoes, avocado, and French shallot.
Combine all ingredients in a bowl and toss gently.
Mix the mayo ingredients together.
To serve
Squeeze lime over the salad, serve with a side of
chipotle mayo and garnish with corriander.
