he eggs, butter, creamed corn and sweet corn to the polenta mixture and
Cook the pasta in a saucepan of boiling, salted water for 6 mins or until almost tender; pasta will continue cooking when pan-fried. Drain and cool.
Whisk the eggs, buttermilk and flour in a bowl until combined. Stir in the pasta, creamed corn, sweet corn and dill.
Heat the oil in a frying pan over a moderate heat. Cook fritters in batches, using 2 heaped tablespoons of mixture per fritter and cooking for 2 mins each side or until golden.
easoning, stirring well. Mix in sweet corn and 3/4 cup water
Bring the rice and 1 cup salted water to a boil, cover and cook over low heat for 20 mins. Drain and allow to cool.
Mix the vinegar, mustard, honey and garlic. Gradually whisk in the olive oil. Season with salt and black pepper. Stir in the parsley and chives.
Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.
Mix the vinegar, lime zest, lime juice and chili flakes together and season. Gradually beat in the oil until fully combined. Mix the lettuce, sweet corn, kidney beans, tomatoes, onions and feta together and drizzle with the dressing. Serve in a large bowl and garnish with parsley.
lace pasta, hot dog, onions, sweet corn in a large bowl.
boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for
Grate the zucchini and preheat the oven to 180\u00b0C.
Combine defrosted spinach, sweet corn and ricotta. Add feta cheese in crumbs as well as grated zucchini and bread crumbs. Season to taste.
Line a pie dish with the filo pastry. Add the filling. Top with grated cheese.
Bake for 30-40 minutes.
Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.
Remove husk from corn and steam in salted water until tender.
Drain corn and cut from cob.
In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
Add vinegar, olive oil, and salt and pepper, and mix well.
Chill several hours or overnight.
and cloves. Pour in the corn muffin mix alternately with the
aper.
To make the sweet potato salad, combine the oil, vinegar
hot pan.
add sweet corn and thyme; carmelize and set
o 8 minutes.
Citrus Corn Salad: In a large skillet over
Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
Chop 1 bunch of green onions using a good portion of the green part.
Heat large saute pan and add butter and olive oil (be sure not to burn) add corn and green onions and saute for 4-5 minutes, top! Do not over cook!
Season with salt and pepper and ENJOY immediately!
Variations: Add chopped red pepper, garlic, green pepper, etc.
minutes.
Add zucchini, sweet corn, water and 2 teaspoons Cajun
nd freeze. Make sure the corn is covered with the liquid
Cut corn from cob.
Boil sweet corn, sugar, salt and water. Stir to keep from sticking.
Heat until it starts to boil and cook 1 minute.
Cool in cold water and freeze.
minute more.
Add sweet corn, edamame, roasted red peppers and
Place sweet corn, leaving husks on, in microwave.
Microwave 3 1/2 minutes per ear.
Remove from microwave.
Husk and serve.