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Spicy chargrilled mielies with chorizo butter

20 minutes

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Asian noodle salad with crunchy chicken

20 minutes

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Chicken couscous with coriander buttermilk

20 minutes

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Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

1 hour

Sweetcorn bread with Parmesan ice cream and lemon confit

60 minutes

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Grilled sweetcorn with crisp bacon and Gorgonzola

15 minutes

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Sweetcorn and chickpea broth with smoked pork and noodles

15 minutes

Corn recipes

Mexican-style mince with grilled corn

30 minutes

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Chicken and corn wraps

10 minutes

Spicy nasi goreng

20 minutes

Spicy nasi goreng

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 cob sweetcorn
140 g fresh peas
250 g rice
2 cloves garlic, crushed
2 shallots, finely chopped
1 T grated ginger
1 leek, finely chopped
1 T chilli paste
1 T soya sauce
2 T coriander, chopped
2 free range eggs

Method

Cook the sweetcorn in boiling salted water until tender. Remove, reserving the water. Slice the corn kernels off the cob. Add the peas to the water and cook for 4 minutes, then drain.

Cook rice according to package instructions. In a saucepan, sweat the garlic, shallots, grated ginger and leek. Add the rice and fry.

Add chilli paste, thick soya sauce, the peas and corn, plus 2 T chopped coriander. Fry 2 free-range eggs and serve on the rice

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Spicy chargrilled mielies with chorizo butter

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Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

Sweetcorn bread with Parmesan ice cream and lemon confit

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Sweetcorn and chickpea broth with smoked pork and noodles

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Chicken and corn wraps

Spicy nasi goreng

Spicy nasi goreng

Ingredients

Method