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Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Charred corn on the cob with tomato salsa

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

4 sweetcorn, blanched
350 g Woolworths exotic tomatoes, halved
3 celery sticks, thinly sliced
1 t Italian parsley, roughly chopped
2 T olive oil
½ lemon, juiced
Sea salt and freshly ground pepper, to taste
1 T Parmesan, finely grated

Method

Char the corn directly over a gas flame.

Combine the tomatoes, celery, parsley and charred corn.

Dress with olive oil and lemon juice and mix until coated. Sprinkle over the Parmesan and season to taste.

Cook's note: When tomatoes are eaten with sweeter veg like corn, intensify their natural acidity with citrus or vinegar. Taste and adjust ad you go. I like to serve the corn whole (with plenty of toothpicks nearby!) but you can cut it off the cob and toss it all about with the salsa.

Discover more side serving recipes here.

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Croque madame gratin with Parmesan corn

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Samp-and-bean risotto with poached eggs and Parmesan corn shards

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

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Charred corn on the cob with tomato salsa

Charred corn on the cob with tomato salsa

Ingredients

Method