dd the eggs, butter, creamed corn and sweet corn to the polenta mixture and
o a boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for
Gently heat creamed corn, onion, milk and cheese over low heat for 5-10 mins, stirring, until the cheese melts.
Ladle into serving bowls. Sprinkle with blue cheese and parsley. Serve with thick bread slices.
Husk the ears of sweet corn and stand an ear upright
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.
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.
and cloves. Pour in the corn muffin mix alternately with the
hot pan.
add sweet corn and thyme; carmelize and set
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
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.
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.
bring chicken stock & safron to a boil - set a side.
Sweat onion in olive oil & butter about 2 Min , add sweet Corn & cook about another 3 min.
Add Rice & Stir add Chicken stock , stir & covered and Low the heat to medium Low (cook until rice cooked Through).
Add Chooped Fresh Parsley for Garnish.
Cut off the top third section of each gem sqaush. Keep the lid to replace later.
Remove all the pips with a teaspoon.
Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
Replace the lid and wrap each gem sqaush with foil.
Place in coals.
The squashes are ready when soft at touch.
he sauteed vegetables.
Add sweet corn and boil for 2-3
Heat oil in frying pan.
Sprinkle in wine and pour in soup stock immediately, then add sweet corn and mix well.
Cook until soup boils.
Season with salt.
Add mushrooms, tomatoes and lima beans.
When it boils again, reduce the heat to low and pour in the cornstarch paste slowly.
Stir well until thickened.
Beat egg white and sprinkle into soup carefully.
Turn off heat immediately.
Pour into soup bowl and serve.