BLUEBERRY, CORN AND CUCUMBER SALAD

Serves 6

INGREDIENTS

  • 3 cups sweet corn
  • 1 ½  cups blueberries
  • 4 baby cucumbers, cut into bite-sized quarters
  • ¼ large red onion, finely sliced
  • ¼ cup chopped fresh coriander
  • Sea salt and freshly ground pepper

Chilli and lime vinaigrette

  • 1 small red chilli pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon ground cumin

INSTRUCTIONS

  • Cut the corn kernels of the cobs.
  • Place the corn, blueberries and chopped cucumbers in a bowl.
  • Add the red onion and chopped coriander and toss gently.
  • Season with salt and pepper.
  • In a separate bowl, whisk all the dressing ingredients together.
  • Once emulsified, pour the vinaigrette over the salad.
  • Set aside for 30 minutes before serving so that the flavours blend.

The corn cobs can be saved and stored in the freezer and later used to flavour corn chowder. For a bird treat during the cold northern winter months, remove a couple of cobs from the freezer, cover in peanut butter and roll in any seeds you have in the cupboard. Hang on a string out in the garden.


CORN AND BLUEBERRY POPSICLES

Serves 6-8 (depending on molds)

INGREDIENTS

  • 1 cup blueberries
  • 1 cup plain yoghurt
  • ½  cup 2% milk
  • 2 tbsp maple syrup
  • Pinch of salt  
  • ½ cup sweet corn kernels
  • ½ cup blueberries
  • 8 mint leaves, chopped

INSTRUCTIONS

  1. Remove kernels from corn with a sharp knife
  2. In a blender, add 1 cup blueberries, yoghurt, milk and maple syrup. Blend until smooth.
  3. Mix in remaining ¼ cup blueberries and ¼ cup corn kernels.
  4. Pour a small amount of blueberry and corn mixture into popsicle molds. Follow mold instruction for freezing.
  5. Freeze then enjoy
     

CORN ON AND OFF THE COB

Serves 6

  • 6 corn on the cob, with husks but silk removed*
  • 2 tablespoons salted butter
  • ½ teaspoon chilli powder
  • 1 teaspoon lime juice
  • Salt and pepper to taste
  1. Close up the husks and soak the corn in water for at least 30 minutes. Heat the grill.
  2. Mix the butter, chilli powder and lime juice together in a small bowl.
  3. Remove the corn from the water and place on the hot grill. Cook, turning the cobs constantly. The outer husks will get very crisp but the corn will cook and remain protected.
  4. Once the corn is cooked, 10-15 minutes, remove the husks and brush with the flavoured butter. Serve immediately.

CREAMED CORN PUDDING

Serves 4

  • 1 tablespoon butter
  • 2 tablespoons flour
  • ¾ cup milk
  • 1½ cups grilled corn, removed from cob
  • ¼ teaspoon mustard powder
  • 2 pinches of cayenne pepper
  • 2 eggs
  • 1 tablespoon chopped fresh parsley
  • Flaky salt and pepper to taste

  1. Preheat the oven to 180 °C (350 °F). Butter a 1-litre (1-quart) ovenproof dish.
  2. Create a béchamel sauce by melting the butter in a saucepan and then stirring in the flour. Cook over medium heat until it begins to whiten. Add the milk and whisk well so that it is free of lumps.
  3. Add the corn, mustard and cayenne pepper to the béchamel sauce and stir with a wooden spoon. Remove from heat and let cool slightly.
  4. Whisk the eggs in a separate small bowl and pour into the corn mixture.
  5. Finish off by adding parsley to the mixture and salt and pepper.
  6. Pour the batter into the buttered dish and bake for 25-30 minutes until puffed and slightly golden around the edges.
  7. Serve warm or at room temperature at a casual BBQ with a selection of grilled meats and a salad.

To turn this into a soufflé, separate 4 eggs and beat the yolks into the béchamel after you've added the corn. Whisk the egg whites to form peaks, and then fold them in. Sprinkle grated Parmesan cheese on top and bake.