Classic Grilled Sweetcorn
Duration: 20 minutesSimple and delicious.
Utensils
- Grill or grill pan
- Basting brush
- Tongs
Ingredients
- 4 ears of sweetcorn, husked
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- Lime wedges (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Brush each ear of sweetcorn with melted butter and season with salt and pepper.
- Place the sweetcorn on the grill and cook, turning occasionally, until the corn is tender and lightly charred, about 10-15 minutes.
- Remove from the grill and brush with additional melted butter if desired. Sprinkle with chopped parsley and serve with lime wedges for extra flavor.
Vegetarian Sweetcorn and Avocado Salad
Duration: 15 minutesA fresh and delicious salad.
Utensils
- Large mixing bowl
- Knife
- Cutting board
- Small whisk or fork
Ingredients
- 4 ears of sweetcorn, cooked and kernels removed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the sweetcorn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately as a refreshing side dish or light meal.
Vegan Sweetcorn and Coconut Soup
Duration: 40 minutesTasty, rich and super delicious.
Utensils
- Large pot
- Blender or immersion blender
- Wooden spoon or spatula
- Knife
- Cutting board
Ingredients
- 4 ears of sweetcorn, kernels removed
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
- Stir in ground turmeric and ground cumin, and cook for another 1 minute.
- Add sweetcorn kernels, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Season with salt, pepper, and lime juice. Stir to combine.
- Serve hot, garnished with fresh cilantro if desired.