Sweetcorn ripens just as summer is on its way out and the mellow, hazy days of early autumn are about to begin. With its smiley-face yellow tones and pops of sugary sweetness, it bridges the gap between the two seasons very nicely, working just as well in soul-soothing soups as in bright, zingy salads. Whether you’re using fresh, frozen, or tinned corn we’ve got a recipe to suit, so read on for our seven favourite sweetcorn recipes.
Sweetcorn Fritters
If you want to serve up a restaurant quality brunch, look no further than these moreish sweetcorn fritters served with crispy bacon and guacamole. If you’re vegetarian, leave out the bacon and think about adding some crumbled feta cheese.
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Meera Sodha’s Blackened Sweetcorn Chaat
This deceptively simple dish packs a flavourful punch in the form of cumin, chilli powder, lemon juice and fresh coriander – it’s the perfect lunch to wake up your tastebuds. It can be made with fresh or tinned corn and is delicious served alone or with hot chapattis.
Shiitake Chicken Noodle Soup
A comforting soup from Sophie Grigson’s The Soup Book, this recipe involves just five ingredients but delivers a complex, flavourful, and nourishing dish, enhanced by bursts of sweetness from the sweetcorn kernels.
Barbecued or Griddled Sweetcorn with Flavoured Butters
Whether you’re cooking for vegetarians or just want to liven up your barbecue with some flavoursome side dishes, check out this recipe for charred sweetcorn cobs served with a choice of chilli butter, lime and coriander butter, or Parmesan butter.
Sweetcorn and Potatoes with Mustard Seeds and Mint
This recipe from Madhur Jaffrey offsets the sweetness of the corn with the heat of chilli and the tang of fresh lemon juice to create a truly mouthwatering dish.
Grilled Corn and Quinoa Salad Mango, Tomatoes, Herbs, Avo, Feta
Crisp, fresh and vibrant and summery, Jamie’s salad is summer on a plate.
Chipotle Roasted Sweetcorn with Squash, Black Beans, Feta and Lime
An tasty and incredibly easy recipe from Rukmini Iyer, this one-tin dish uses corn on the cob, roast squash, black beans, feta cheese, and lime juice to create a substantial vegetarian dish inspired by the flavours of Mexico.
