1 lb (450 g) fresh sweetcorn kernels
1/2 stick (2 oz) 50 g butter
1/2 red pepper, diced
2 oz (50 g) spring onion, chopped
120 ml (4 fl oz) double cream (heavy cream)
1 tsp sugar
1/2 tsp nutmeg
1/8 tsp cayenne optional
finely chopped jalapeno
chile, according to taste
1/2 stick (2 oz) 50 g butter
1/2 red pepper, diced
2 oz (50 g) spring onion, chopped
120 ml (4 fl oz) double cream (heavy cream)
1 tsp sugar
1/2 tsp nutmeg
1/8 tsp cayenne optional
finely chopped jalapeno
chile, according to taste
method
1. When there's an abundance of sweet, summer corn and you're looking for a change from corn on the cob — as simple and delicious as that is — try fried corn cooked in cream. You can use frozen corn, but it's better with fresh corn.
2. Cut the corn from the cob, then scrape the cobs with the dull edge of a knife to squeeze out any remaining milk.
3. Melt the butter in a frying pan. Add the corn and corn milk, and cook over medium heat for 5 minutes, stirring frequently.
4. Add the red pepper and spring onion and the jalapeno, if desired, and cook for 2 minutes longer.
5. Add remaining ingredients. Cook for 3 minutes.
2. Cut the corn from the cob, then scrape the cobs with the dull edge of a knife to squeeze out any remaining milk.
3. Melt the butter in a frying pan. Add the corn and corn milk, and cook over medium heat for 5 minutes, stirring frequently.
4. Add the red pepper and spring onion and the jalapeno, if desired, and cook for 2 minutes longer.
5. Add remaining ingredients. Cook for 3 minutes.
serving amount
serves 4
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