Mielie recipes

Grilled spiced flat roast chicken with marinated corn

30 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Chops recipes

Cumin and lemon pork chops and corn salsa

Asian recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Bacon recipes

Sweet potato, corn and chilli chowder with crispy bacon

30 minutes

Corn recipes

Pan-roasted dorado on fresh corn salad

10 minutes

Corn recipes

Grilled corn and bean salad wraps

Corn recipes

Corn stir fry with prawn skewers

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Butternut, sweet potato and fresh corn soup

By TASTE

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g ready diced butternut
500 g ready diced sweet potato
1 clove garlic, crushed
5 cups chicken or vegetable stock
1 corn cob
Salt and milled black pepper
Coriander leaves for sprinkling

Method

Simmer the vegetables with the garlic and stock for about 20 minutes or until soft. Blend until smooth, then stir in the cut corn and simmer for a few minutes until tender.
If it seems too thick, thin down with more stock. Season to taste and heat through. Sprinkle with coriander leaves.

TASTE’s take:
Add a split chilli along with the garlic, if you like a bit of a bite. Enrich with a little cream, coconut or dairy. Or perk it up with a dollop of pesto, green or red.

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Corn fritters with mango-and-black bean salsa served with Mexicola

Sweet potato, corn and chilli chowder with crispy bacon

Pan-roasted dorado on fresh corn salad

Grilled corn and bean salad wraps

Corn stir fry with prawn skewers

Butternut, sweet potato and fresh corn soup

Butternut, sweet potato and fresh corn soup

Ingredients

Method