Recipe Page: Sweetcorn

Classic Grilled Sweetcorn

Duration: 20 minutes

Simple 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

  1. Preheat your grill or grill pan to medium-high heat.
  2. Brush each ear of sweetcorn with melted butter and season with salt and pepper.
  3. Place the sweetcorn on the grill and cook, turning occasionally, until the corn is tender and lightly charred, about 10-15 minutes.
  4. 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 minutes

A 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

  1. In a large mixing bowl, combine the sweetcorn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately as a refreshing side dish or light meal.

Vegan Sweetcorn and Coconut Soup

Duration: 40 minutes

Tasty, 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

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
  3. Stir in ground turmeric and ground cumin, and cook for another 1 minute.
  4. Add sweetcorn kernels, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
  6. Season with salt, pepper, and lime juice. Stir to combine.
  7. Serve hot, garnished with fresh cilantro if desired.