- Whole kernel corn in brine drain and add to salads, use in tacos or simply eat it on its own.
- Maize meal maize meal is an essential braai side and makes a delicious crispy coating for fried chicken.
- Samp made from dried and crushed corn kernels, samp can be used as an alternative for risotto rice.
- Popcorn add crushed, dried seaweed to popcorn instead of salt for a new spin.
- Baby corn sweet and crunchy, baby corn is harvested when stalks are small and immature. eat it raw in salads, with dips or in stirfries.
- Cream-style sweetcorn partially puréed, cream-style corn is the key ingredient in corn fritters.
- Supersweet sweetcorn delicious boiled or braaied, slathered in butter.
- Polenta is ground yellow maize, often served with meat or fish. it can also be baked and cut into chips.
Two-corn salad with charred tortillas
It’s hard to beat the simple deliciousness of piping hot corn on the cob, slathered in butter. But if you have a can of samp-and-bean mix in your pantry, or a packet of sweetcorn in the freezer, you can also whip up a hearty risotto or spicy fritters that won’t break the bank.
SPICY CORN FRITTERS WITH WATERMELON SALAD
This is the perfect summer crowd-pleasing snack platter! Keep a supply of frozen sweetcorn in your freezer for emergencies like a sudden need for these moreish fritters – perfect for pleasing the family on a Friday night (just ask Abigail Donnelly), or feeding to guests who pop in for drinks over the weekend.
BAKED SWEETCORN CREAM WITH POPCORN PRALINE
Do yourself a favour and give this adventurous dessert a go. The natural sweetness of the corn really shines through and goes perfectly with the white chocolate.
MILK-AND-BUTTER-POACHED CORN ON THE COB
Corn is the humblest of veggies (who doesn’t love a hot mielie drenched in butter?) but you can go next level by simmering it in milk and butter instead of water. The kernels become infused with the flavour, so you don’t have to add extra butter when you eat the corn. Save the leftover milk and add to mash!
SAMP-AND-BEAN RISOTTO WITH POACHED EGGS AND PARMESAN CORN SHARDS
You’re going to love this risotto-style pan of samp and beans. It’s quick and delicious.
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