Barbecued Corn

Any herb combination can be substituted for the sage and basil in this recipe. Serves 6.

Ingredients:

6 cobs of corn
5 ounces (150 g) butter, softened
1 bunch of fresh sage
1 bunch of fresh basil

Method:

1. Peel back husks, leaving attached at the base, and remove silk. Immerse corn with husks in water for 15 minutes. (This will aid in a steaming process when cooking and prevent the kernels from becoming charred.)
2. Drain corn and spread butter over the corn kernels. Stick sprigs of herbs around cobs against the butter and pull back husk to encase the cob in its original position.
3. Wrap each cob in an oiled 12 inch (30 cm) square piece of foil. Place on grill over medium heat and cook for 30 minutes, turning occasionally. Remove foil and serve immediately, allowing guests to peel away the charred outer husks.

Smooth Chinese Corn Soup

This is an easily prepared hearty soup, golden in color with egg white and pink ham. Recipe serves 4-6.

Ingredients:

1 cup cooked ground (minced) chicken
1 tablespoon dry sherry
2 tablespoons chopped cooked ham
2 tablespoons water chestnuts, finely chopped
1/2 teaspoon salt
6 cups chicken stock
2 egg whites
4 large mushrooms (dried)
1 tablespoon pickled cabbage
2 cups pureed corn
1 tablespoon cornflour

Method:

1. Bring stock to boil in wok, add chopped mushrooms, salt and pickled cabbage and cook until tender.
2. Add pureed corn and continue to boil for about 5 minutes then add chopped chicken and ham, sherry and chestnuts. Boil for a further 2 to 3 minutes and add cornflour mixed in 2 tablespoons cold water.
3. Stir until clear. Reduce heat and gently stir in egg whites. Serve hot.

Turkish Corn Bread

An easy yeast-free bread using polenta (cornmeal) as a base, and natural yogurt which gives it a slightly sour-dough flavor. Recipe makes 2 loaves.

Ingredients:

8 ounces (250 g) polenta (cornmeal)
4 ounces (125 g) plain wholemeal flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/3 cups low-fat natural yogurt
2 large eggs
2 tablespoons olive oil

Method:

1. Thoroughly mix polenta, wholemeal flour, sugar and baking powder.
2. Beat eggs, add olive oil and yogurt. Mix well. Stir in the other ingredients.
3. Put mixture into 2 lightly oiled bread tins or a high sided cake tin and bake for about 30 minutes at 400 degrees F (200 degrees C).
4. Test if the bread is cooked by inserting a skewer or satay stick. It should come out cleanly.
5. Allow to cool for a few minutes before transferring the bread to a wire rack.
6. Allow to cool almost completely before cutting and serving with strongly flavored soups or casseroles.

Corn Relish

This fresh corn and vegetable relish is pleasant served with hot or cold meats or on sandwiches. However, it will only keep for 3 weeks in the refrigerator. Recipe makes 6 cups.

Ingredients:

5 cobs corn
1 1/2 cups purple onions, diced
1/2 cup green onions, diced
1/2 cup red pepper (capsicum), diced
3 cups white vinegar
3/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons ground black pepper

Method:

1. Cut kernels from cobs, separating any sticking together.
2. Place in a saucepan and combine with remaining ingredients. Bring to the boil, reduce heat and simmer for about 40 minutes or until mixture begins to thicken. Remove from heat and cool.
3. Transfer to sterile storage jars and refrigerate.

Corn on the Cob with Savory Butters

One of the nicest ways to eat fresh corn is on the cob. Here are some flavored savory butter recipes to make it a little different.

Ingredients:

Fresh corn cob, 1 per person, steamed, boiled, microwaved or barbecued

Pepper (Capsicum) Butter

Ingredients:

4 ounces (125 g) butter
1 fresh pepper (capsicum), skin blistered, removed and finely diced
1 teaspoon dried chopped chives
1 teaspoon lemon juice

Method:

1. Have butter at room temperature. Place in a bowl and soften further with a fork.
2. Add remaining ingredients and mix well.

Spicy Butter

Ingredients:

4 ounces (125 g) butter
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1 teaspoon freshly chopped chili

Method:

1. Place butter which is at room temperature, in a bowl. Soften further with a fork.
2. Add remaining ingredients and mix well.

Beef Patties with Corn Relish Sauce

Another easy and economical recipe using ground beef. Serve patties with either a salad or mashed potatoes and steamed vegetables. Sauce can be made up to 2 days ahead. Recipe serves 4.

Ingredients:

1 pound (500 g) ground beef (mince)
1/2 cup seasoned stuffing mix
3 spring onions (scallions), chopped
1 egg, lightly beaten
All-purpose (plain) flour
2 ounces (60 g) butter
Corn Relish Sauce:
2 tablespoons corn relish
1/2 cup water
1 small beef stock cube, crumbled
3 teaspoons cornflour
1 tablespoon water, extra

Method:

1. Combine beef, stuffing mix, spring onions and egg in a large bowl. Divide evenly into 4 patties. Coat patties with flour, shake away excess.
2. Heat butter in large frying pan, cook patties on each side for about 3 minutes or until cooked through; drain on absorbent paper. Serve patties with corn relish sauce.
Corn Relish Sauce: Combine relish, water and stock cube in a small saucepan, bring to boil. Stir in cornflour blended with extra water, bring to boil, reduce heat, simmer, uncovered, for about 1 minute or until sauce thickens slightly.