The wonders of sweetcorn

There are three main types of sweetcorn for eating: Normal, Sugar Enhanced and Super Sweet. Each one has a different taste and tenderness. ‘Normal' sweetcorn vary in sugar content, but the sugars very quickly convert to starch (flouryness) after harvest. ‘Sugar Enhanced' sweetcorn also vary in sugar content, but have increased tenderness and the conversion from sugar to starch is slower than ‘Normals'. Super sweet' (sometimes referred to as Shrunken') as the name suggests are very sweet. The conversion of sugar is very slow and they therefore store reasonably well (approximately one week) without going ‘floury'.

How to Buy:

When selecting, look for husks that have good green colouring with pale coloured silk. To check the freshness, pull the top of the husk away from the ear and pierce a kernel with your fingernail. If the kernel releases a slightly cloudy juice it is typically a fresh batch. If the kernels are dented or discoloured, the corn is not fresh. Avoid sweet corn with dried or dark coloured silk or discoloured husks.

Storage:

To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year.

Cooking:

Sweetcorn should be cooked lightly to prevent it from becoming tough. It can be Boiled, Microwaved and Roasted.

Boil by bringing a large saucepan of water to the boil, add the Sweetcorn and return to the boil. Turn off the heat, cover and leave to stand for five minutes.

To Microwave, place the ears of corn in a microwaveable dish and add four tablespoons of water. Microwave on high for three minutes turn dish and microwave for a further three minutes.

To Grill or BBQ wrap each cob in foil, place on grill turning frequently for eight minutes or until cooked.

Roast in an oven at 375F/190C/GMk5 for 15 to 20 minutes.

Nutritionally, Sweetcorn is high in Vitamin C, Dietary Fibre and contains about 120 calories per cob.

Baby Corn in a Spicy Batter

A quick and tasty way of preparing baby sweetcorn.

BABY CORN IN SPICY BATTER
Serves 2-3

INGREDIENTS:
2 egg yolks
1 tbsp cornflour
1 tbsp milk
1 clove garlic, finely chopped
pinch chilli powder
pinch ground ginger
grated zest of ½ lemon
baby sweetcorn
oil for deep frying
pinch Salt and pepper

METHOD:
Mix all the ingredients together apart from the sweetcorn. Heat the oil until hot. Dip the sweetcorn in the batter and fry for a few minutes until golden. Drain well. Serve.

More Vegetable recipes

Corn Chowder

This is my revised recipe for this tasty and warming soup from the USA. It freezes well so it's handy when you get unexpected guests.

CORN CHOWDER

(sweetcorn and bacon soup)

Serves 4-6

INGREDIENTS:
1 large onion, finely chopped
1 clove of garlic, crushed
1 stick celery, finely chopped
1 small leek, chopped
4 rashers of rindless, smoked streaky bacon, diced
2 oz (56g) butter
1 tbsp flour
2 pt (1.2 ltr) strong chicken stock
½ lb (250g) sweetcorn kernels
1 large potato, peeled and cut into large dice
dash tabasco
2tbsp chopped parsley
2 ½ fl.oz (60ml) double cream
cayenne powder (opt)

METHOD:
Gently cook the onion, garlic, celery, leek and bacon in the butter for 4-5 minutes until soft. Stir in the flour and cook on a low heat for 1-2 minutes. Gradually stir in the chicken stock, bring to the boil and simmer for 5 minutes. Add the sweetcorn and potatoes, season with salt and pepper and simmer for another 20 minutes. Remove half of the soup from the pan and blend until smooth.
Return to the pan and stir in the tabasco, cream and parsley and simmer for 5 minutes. Check the seasoning and serve with a sprinkling of cayenne.

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