3 corn recipes for starters, mains or desert

By June 16, 2019Recipes

Corn is packed with fibre, vitamins and minerals. But did you know that it can also be used to make delicious main meals, salads and desserts?

Starters – Corn and Zucchini Salad with Feta


  • 4 ears of corn, husked middle school English textbook.
  • Kosher salt.
  • 4 small zucchini, thinly sliced lengthwise.
  • 8–10 zucchini blossoms, torn into large pieces (optional).
  • ¼ cup coarsely chopped fresh basil.
  • ¼ cup coarsely chopped fresh flat-leaf parsley.
  • ⅓ cup of olive oil.
  • ¼ cup white wine vinegar.
  • ½ tsp crushed red pepper flakes.
  • Freshly ground black pepper.
  • 1 cup of feta, crumbled.


  • Cook the corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes.
  • Transfer to a plate and let it cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.
  • Top with feta and serve.

Tip: Corn can be cooked one day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

Mains – Corn Fritters


  • 2-4 eggs.
  • 2 scallions, both white and green parts, thinly sliced.
  • 1 stem green garlic, both white and green parts, thinly sliced.
  • 1 cup grated sharp white cheddar cheese.
  • ½ cup chopped coriander.
  • 6 ears of corn, shucked.
  • 1/3 to 1 cups whole wheat flour.
  • Sea salt, to taste.
  • Freshly cracked black pepper, to taste.
  • Olive oil, for frying.


  • Slice the tops of the kernels off the corn, leaving approximately 3 cups of kernels. Transfer to a large bowl.
  • Add 2 eggs, scallion, green garlic, cilantro, cheese, and 1/3 cup flour to the bowl of corn kernels.
  • Season well with salt and pepper.
  • Combine all the ingredients (preferably using your hands) until well combined. Take a golf ball-sized scoop of the mixture and squeeze in your palms. If it’s barely holding together, mix in another egg and 1/3 cup of flour.
  • Test again; and if they hold together, they are ready to fry.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. After lightly oiling your hands, prepare a golf ball-sized amount of batter and carefully drop into the oil.
  • Reduce heat to medium and gently flatten with a spatula. After 2 minutes, flip the fritter and cook for 2 minutes until evenly golden. Transfer to a paper towel-lined dish and immediately season with sea salt.
  • Continue cooking fritters, continuously replenishing oil in the pan, until all the batter is used. If the batter begins to dry during frying process, simply mix in a final egg and 1/3 cup of flour.
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Desert – Sweetcorn Crème Brulé


  • 2 cups of heavy cream.
  • 1 corn on the cob, kernels cut off and cob chopped.
  • Pinch of salt.
  • 5 tablespoons brown granulated sugar.
  • ¼ vanilla bean, scraped.
  • 3 large egg yolks.


  • In a small bowl, mix together 2 tbsps of sugar with the scraped vanilla bean until it’s evenly spread throughout the sugar.
  • In a saucepan, combine the heavy cream, chopped cobs, corn kernels, salt and vanilla sugar.
  • Bring the cream to a light boil; immediately turn off the heat, cover and allow to steep for 30 minutes.
  • Run the cream through a sieve, pressing the kernels with the back of a wooden spoon to release any liquids.
  • Preheat the oven to 148°C. In a separate bowl, whisk together the remaining sugar (3 tablespoons) and egg yolks.
  • Ladle 1/4 cup of the warm cream mixture into the egg yolks, whisking the entire time. Add the remaining warm cream mixture and whisk until completely combined.
  • Run the mixture through a fine-mesh sieve to catch any eggy bits that might have cooked. Divide the custard between ramekins (you should be able to fill about 5 to 6).
  • Place the ramekins in a large baking dish. Transfer the baking dish to the rack of the oven and then, using a kettle, pour enough water into the baking pan so it reaches about halfway up the sides of the ramekins.
  • Bake for 20-25 minutes, until firm but still jiggly. Carefully remove the warm ramekins and allow to cool slightly on the kitchen counter before transfer to the fridge to chill for 2-3 hours.
  • Sprinkle 1 1/2 tsp of sugar over each custard.
  • Using a torch that’s about 4cm above the surface of the custard, consistently move the flame until the sugar bubbles, turns a light golden brown and creates a smooth surface.
  • Serve.