Ingredients:
2 cups sweet corn kernels (fresh or frozen)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh herbs (such as coriander or parsley)
1 small onion, finely chopped
1-2 eggs
Vegetable oil for frying
Instructions:
In a large bowl, combine the sweet corn kernels, flour, baking powder, salt, pepper, paprika, chopped fresh herbs and finely chopped onion.
Crack in an egg and mix well. If the mixture is too dry, add another egg and mix until you have a thick dough.
Heat vegetable oil in a pan over medium heat.
Drop spoonfuls of the sweet corn batter into the pan and flatten slightly with the back of a spoon.
Fry the pakoras for 2-3 minutes on each side until golden brown.
Remove the fritters from the pan and place on a paper towel-lined plate to absorb any excess oil.
Serve sweet corn fritters hot as a snack or as part of a meal.
Ingredients:
2 cups sweet corn kernels (fresh or frozen)
1 large potato, peeled and diced.
1 small onion, finely chopped
2 cloves garlic, minced.
4 cups vegetable or chicken broth
1 cup milk or cream
2 tablespoons of butter
Salt and pepper to taste
Chopped fresh chives or parsley for garnish
Instructions:
In a large pot, melt the butter over medium heat. Add chopped onion and chopped garlic and fry until soft.
Add the diced potatoes and sweet corn kernels to the pot. Stir and cook for a few minutes.
Pour in vegetable or chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
Stir in milk or cream and season with salt and pepper to taste.
Simmer for another 5 minutes until heated through.
Ladle the sweet corn and potato chowder into bowls and garnish with chopped fresh chives or parsley.
Ingredients:
2 cups sweet corn kernels (fresh or frozen)
1 small red onion, finely chopped
1 red pepper, chopped
1 jalapeño pepper, seeded and finely chopped (optional)
Juice of 1 lime
2 tablespoons chopped fresh coriander
Salt and pepper to taste
Instructions:
In a bowl, combine the sweet corn kernels, finely chopped red onion, chopped red bell pepper, and finely chopped jalapeño pepper (if using).
Add lime juice and chopped fresh coriander to the bowl. Season with salt and pepper.
Toss all ingredients together until well combined.
Let the sweet corn salsa sit for at least 15 minutes to allow the flavors to blend.
Serve sweet corn salsa as a side dish or as a topping for tacos, grilled meats or salads.
Enjoy these budget-friendly sweet corn recipes inspired by Jordan Bourke!
