Clodagh Mckenna: Sweetcorn three ways!
After Holly’s accidental admission last week that she’d been unearthing her plants in the hope of finding sweetcorn, Clodagh is coming to the rescue to improve Holly’s ‘corn game’, with sweetcorn three ways.Clodagh will be cooking her delicious corn ribs, sweetcorn fritters and corn & crab linguini. And she’ll even be bringing in her homegrown corn plants for Phil & Holly.
Corn, crab and basil linguine
3 corn on the cobs500g linguine1 tablespoon of olive oil
2 shallots, diced3 cloves of garlic, crushed
1 tsp dried chilli flakes 300g cooked white crab meat50ml creme fraîcheSea salt and freshly ground black pepper
Zest and juice of 1 lemon
1 handful of fresh basil, torn
1. Cut the corn kernels off the cobs using a knife and scrape the pulp of the cobs. Place the corn in a blender and puree until smooth and set aside.
2. Place the linguine in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further five minutes.
3. Meanwhile, place a frying pan over a medium heat and pour in the olive oil. Stir in the shallots, garlic and chilli, and leave to simmer for one minute. Next stir the crab into the pan followed by the creme fraîche and corn puree. Season with sea salt and freshly ground black pepper. Allow to cook for two minutes.
4. Drain the linguine and fold into the crab. Add the zest and juice of the lemon, and fresh torn basil leaves and stir. Serve in warm bowls.
Sweetcorn fritters and avocado salsa
For the fritters
100g self-raising flour 2 medium eggs
2 tbsp milk1 tbsp parsley, chopped1 tbsp mint, chopped100g feta
300g sweetcorn2 tablespoons olive oil
For avocado salsa
2 ripe tomatoes, cut into cubes
1 avocado, cut into cubes
½ fresh red chilli, de-seeded and finely chopped
½ red onion, diced
1 lime, juice and zest
1 tbsp olive oil
Sea salt and freshly ground black pepper
1. Start by making the fritters. Sift the flour into a large bowl. Crack in the eggs and milk and whisk until you form a smooth batter. Crumble the feta into the batter and add the chopped herbs and sweetcorn. Fold everything together well.
2. In a large non-stick pan, heat the olive oil over a medium heat. Add dollops of batter to the pan to create 4 fritters, gently spreading the batter slightly to create circles. Cook gently for 3-4 minutes before flipping and continue cooking for another 3 minutes or until each fritter is golden and cooked through.
3. Meanwhile make the avocado salsa by mixing all the ingredients in a bowl and season with sea salt and freshly ground black pepper.
4. Scoop the warm fritters onto warmed plates with a spoon of avocado salsa on top.
Corn ribs with smokey mayo
2 corn cobs Vegetable oil 80g butter, melted1 tbsp coriander, chopped
For the smoky mayo 4 tbsp good quality mayonnaise 1/2 lime, squeezed1 tsp hot sauce (or more if you like super spicy!)1/2 tsp paprika
1. Slice the corn cobs lengthwise down the middle (use a sharp knife, this can be difficult!) then slice again into half lengthwise, and again cut the quarters in half so you have 16 pieces in total.
2. Pour 2 inches of vegetable oil in a large deep saucepan or frying pan and heat until hot.
3. Working in batches, fry the corn until they curl back and look like ribs and the outer kernels begin to slightly darken, approx. 5 minutes. Using a slotted spoon or tongs, remove the corn from the oil and drain on a paper towel-lined plate.
4. Season with salt and toss in melted butter and chopped fresh coriander leaves.
5. To make the smoked mayo, simply whisk all the ingredients together in a bowl. Dip the corn into the smoky mayo for a mouthful of heaven!