Kids Creations
Kids Creations

Sweetcorn Recipes


Sweetcorn and Smoked Fish Chowder

15 g butter
2 rashers bacon, chopped
1 onion, finely chopped
500 ml milk
1 tablespoon cornflour
2 medium potatoes, cut into small cubes
300 g smoked fish fillets, eg kahawai, cut into small cubes
140 g frozen sweetcorn
chopped parsley, to serve

Heat the butter in a large saucepan. Add the bacon, sauté gently for 5 minutes or until just brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 10 minutes. Remove ¼ cup of milk from the saucepan and mix with the cornflour, then add the cornflour paste slowly to the saucepan while stirring. Add the smoked fish, then leave to gently cook for another 5 minutes. Stir through the sweetcorn, then cook for another few minutes until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley when serving. Serve with plenty of crusty bread. Serves 2.


Sweetcorn Basil Pasta

3 cups cooked spiral pasta
½ cup onion, chopped
½ teaspoon garlic, finely chopped
½ cup boiled and sliced baby corn
½ cup cooked sweetcorn kernels
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil
4 tablespoons olive oil or butter
salt and freshly ground black pepper to taste
3 tablespoons grated parmesan cheese (optional)

Heat the olive oil in a pan, add the onion and garlic; saute until the onion turns translucent. Add the baby corn and sweetcorn kernels, saute for 3-4 minutes. Add the cooked pasta, parsley, basil, salt and pepper. Toss all together well. Serve hot garnished with parmesan cheese if you wish. Serves 4.


Quick Chicken and Corn Stir Fry (from The Press)

Make a quick chicken-and-corn stir-fry by heating peanut oil in a wok with chopped garlic and ginger. Add chicken pieces and stir-fry until chicken changes colour. Add corn kernels and baby bok choy leaves and stir until the leaves are wilted. Add a splash of soy sauce and oyster sauce and serve with steamed rice.


Summer Salad (from The Press)

Combine canned cannellini beans, chunks of cooked pumpkin, rocket leaves and cooked corn kernels in a bowl with chunks of feta cheese. Make a dressing with finely chopped preserved lemon, lemon juice, olive oil and snipped chives and drizzle over vegetables. Top with sunflower seeds.


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