If you want to serve up a restaurant quality brunch, look no further than these moreish sweetcorn fritters served with crispy bacon and guacamole. If you’re vegetarian, leave out the bacon and think about adding some crumbled feta cheese.
This deceptively simple dish packs a flavourful punch in the form of cumin, chilli powder, lemon juice and fresh coriander – it’s the perfect lunch to wake up your tastebuds. It can be made with fresh or tinned corn and is delicious served alone or with hot chapattis.
A comforting soup from Sophie Grigson’s The Soup Book, this recipe involves just five ingredients but delivers a complex, flavourful, and nourishing dish, enhanced by bursts of sweetness from the sweetcorn kernels.
Whether you’re cooking for vegetarians or just want to liven up your barbecue with some flavoursome side dishes, check out this recipe for charred sweetcorn cobs served with a choice of chilli butter, lime and coriander butter, or Parmesan butter.
This recipe from Madhur Jaffrey offsets the sweetness of the corn with the heat of chilli and the tang of fresh lemon juice to create a truly mouthwatering dish.
Crisp, fresh and vibrant and summery, Jamie’s salad is summer on a plate.
An tasty and incredibly easy recipe from Rukmini Iyer, this one-tin dish uses corn on the cob, roast squash, black beans, feta cheese, and lime juice to create a substantial vegetarian dish inspired by the flavours of Mexico.
