VegBox Recipes

Sweetcorn

Sweetcorn Sweetcorn is a summer treat. In-season, it's plentiful and affordable. But, alas, the season is short... Because sweetcorn loses its flavour so quickly, imported produce is normally air freighted, so best avoided. Eat it as soon as possible after picking.

In Season?
Peak season is end of August through September, when they're usually very affordable. The rest of the year it's expensive and often imported.
Buy?
Peel back the husks a little and check to see that the kernels are still plump, rather than shrivelled.
The kernels should "give" a little if pressed with your thumb. If they've gone too hard, they probably won't taste very good.
Store?
Use as soon as possible after picking as the sweetness disappears quickly. Store in a cool, dark, dry place for a few days.
Freeze?
Once part-cooked (2 minutes), cool and then use a sharp knife to slice off the kernals. Break up with your fingers and freeze.
Cook?
If you've got fresh sweetcorn, carefully remove the outer husks and the hairs. Wash under cold water.

Then either steam for about 5 minutes of boil in a pan with about 1 inch of water and a lid on it. Turn every few minutes.

Delicious as they are, or with butter.

More Sweetcorn Information

Sweetcorn stored in a damp environment can go mouldy, which is usually obvious from the outer leaves. Avoid these.

Store with the husks on, either in a cool, dark, dry place for a week or so, or in the fridge for just over a week.

You should use the sweetcorn before the husks start to shrivel.

In fact, the sweetcorn flavour starts to deteriorate soon after picking, so for the sweetest corn, use it as soon as you can.

Sweetcorn is a variety of maize with an increases sugar content.

It is believed to originate from Central America.

It is low in fat, but high in (natural) sugars, which quickly turn to starch after picking. So while it's a great source of fibre and vitamins, you shouldn't consume too much if you're worried about your weight.

What To Do With Sweetcorn

If you've got fresh sweetcorn, carefully remove the outer husks and the hairs.

Wash under cold water.

Then either steam for about 5 minutes of boil in a pan with about 1 inch of water and a lid on it. Turn every few minutes.

Delicious as they are, or with butter.

If you're having a barbecue, just remove the husk and hairs, wipe them with butter and put on the grill. Turn them every minute or so and they will be delicious.

If you want to use the kernels, cook for a few minutes first and allow to cool. Then put a fork in the stalk end of the sweetcorn. Hold the fork so the sweetcorn is vertical. Carefully slide a sharp knife down the length of the sweetcorn, to cut off the kernels.

Note: this can leave some irregularly shaped kernels. If you would rather not have this, you can buy special sweetcorn kernel removing tools!

If you've got a lot of sweetcorn and want to freeze it, it can be worth investing in one.

Little Known Sweetcorn Facts

  • In France, whole sweetcorn is considered to be animal fodder. If you serve this at a dinner party to a Frenchman, he is likely to be horrified!

Spicy Sweetcorn Fritters

Delicious and easy to make spicy sweetcorn fritters.

These spicy sweetcorn fritters can be served as a started, as a side dish, or as part of a buffet. They're delicious and easy to make.

Ingredients
  • 100g plain flour
  • 1tbsp baking powder
  • 1 chilli, finely sliced
  • ½ teaspoon ground cumin
  • Medium egg
  • 150ml milk
  • 198g sweetcorn kernels (frozen or fresh)
  • Spoonful of vegetable oil
  • Salsa or sweet chilli dip, and salad garnish to serve

Method
  1. Sift the flour, baking powder, chillies and cumin into a large bowl and mix together.
  2. Make a well in the centre, add the egg and gradually beat in the milk to form a batter.
  3. Add the sweetcorn to the batter and mix together.*
  4. Heat a frying pan and add the oil. Once hot, spoon in dollops of the batter and fry for a couple of minutes or until browned on each side.
  5. Serve hot with a dip and salad garnish.

* Add other ingredients such as finely chopped peppers and onions if desired


Cupboard-To-Table

20 mins

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Got one? Send us your recipe!

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