In this week’s post, local chef and guest Blogger, Grant Dicker is celebrating the sweetest things about a Nelson summer, including super sweet corn! Take it away, Grant…
Ahhh, sweet corn… A taste of summer, sweet, juicy and bursting with flavour. In its simplest form, microwaved for two minutes in its husk, peeled, rubbed in butter and devoured. A perfect, fresh snack!
I know corn can be perceived as a mundane, everyday freezer staple, but for a few weeks each year, it’s cheap, fresh and so very delicious! Fresh sweet corn is a good source of folate, thiamin, phosphorus, vitamin C and magnesium. Corn is also incredibly versatile… It makes a great soup, adds a sweet crunch to a salad, and can be added to almost anything!
Corn and ricotta cakes are a favourite of mine; the light cheese flavour goes well with the spice of the chilli and the sweetness of the corn. Add poached free range eggs and sweet corn salsa, and you have the makings of a fabulous brunch!
Sweet Corn Salsa
- 3 corn cobs, steamed and barbecued until lightly charred, and the corn removed
- Chilli to taste
- 1 punnet multi coloured cherry tomatoes, halved
- 1 large (just ripe) avocado, chopped
- 1 lime, juiced
- 1/2 a red onion finely diced
- 1/3 clove crushed garlic
- 2 spring onions, thinly sliced
- 3 leaves chopped basil
- 1/2 tsp salt
- Olive oil
- Ground black pepper
Put all the ingredients into a bowl and lightly mix. Be careful not to overmix, as this will cause the avocado to mash into the other ingredients and lose its fresh appeal.
Corn Cakes
- 2 corn cobs
- 185 ml buttermilk
- 2 eggs, lightly beaten
- 125 g Ricotta
- 150 g self-raising flour
- 2 tbsp chopped chives
- Olive oil spray or butter for frying
- 1/4 cup small basil leaves
- 1 tbsp chilli sauce
- Microwave the cobs until soft. Using a sharp knife cut down each side of the corn cobs to remove the corn.
- Beat together the buttermilk, eggs, ricotta, flour, salt, chilli sauce and pepper in a bowl, then stir in the corn and chopped chives.
- Heat a large non-stick frying pan over a medium heat and lightly butter. Put a heaped tablespoon of mix into the pan for each cake. Fry for 3-4 minutes per side. (This mix will make 8-10 cakes)
- To serve, poach two eggs per person. Place two corn cakes on each plate, top each cake with a spoonful of salsa, and top with an egg. Finish with some fresh salad leaves, or even better… Fresh roquette.
Don’t forget to head to Fresh Choice Nelson for your super summer sweet corn and all the other fresh produce to make this delicious brunch!
