Rice is a symbol of abundance in Asian and Latin American cultures, while corn represents fertility and life in Native American traditions. Combine these two ingredients and you’ve got a refreshing dish.

Lemon & sweet corn risotto

Serves 6 

Ingredients

5 Tbsp (75g) butter
3 Tbsp (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, grated
2 cups Arborio (risotto) rice
½ cup (125ml) dry white wine
4 cups (1L) chicken stock
1 cup (250ml) cream
1 lemon
1 can (410g) creamed sweet corn
1 can (410g) corn kernels, drained
Salt and milled pepper
2 sweetcorn on the cob
Handful coriander, to garnish 

Method

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring. 
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice. 
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely. 
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice. 
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes. 
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm. 
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob. 
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Chicken and corn nacho bowls 

The post Lemon & sweet corn risotto appeared first on MyKitchen.

This July, we’re crazy about this versatile, sweet ingredient. Whether fresh, roasted, baked or boiled: the flavour is always fantastic.

Poached corn with cream, coriander and chilli

SERVES 4  

TOTAL TIME 35- 40 MIN 

INGREDIENTS 

1⁄4 cup butter 
1 onion, chopped
3 cloves garlic, chopped
2 red chillies, seeded and chopped
1L cream or milk 
2 bay leaves 
Handful fresh coriander, plus extra chopped
4 corn on the cob 
2 Tbsp Dijon mustard 
1 lime or lemon, zested and juiced
Salt and milled black pepper 
1⁄4 cup grated Parmesan or mature Cheddar  

METHOD

1. Heat butter in a large pot and fry onion, garlic and chilli for 3–5 minutes or until golden. 
2. Add cream or milk, bay leaves and coriander.
3. Simmer gently, add corn, cover with lid and poach for 12–15 minutes or until cooked through.
4. Remove corn and set aside.
5. Add mustard and simmer until liquid is reduced by half and has thickened.
6. Generously season the sauce and stir through extra chopped coriander, zest and lemon juice.
7. Season corn well, spoon over sauce and sprinkle with grated cheese just before serving.  

Corn cobettes with lemon and Parmesan butter sauce

SERVES 4–6 

TOTAL TIME 30 MIN 

INGREDIENTS 

½ cup butter, softened
1 lemon, zested and juiced 
½ cup finely grated Parmesan, plus extra for serving
12 corn cobettes 
Salt and milled black pepper 
¼ cup chopped parsley 
Lemon wedges, for serving 

METHOD 

1. Combine butter, lemon and Parmesan in a bowl until smooth.
2. Refrigerate for 15 minutes to firm up slightly.
3. Grill corn cobettes on the braai or in a hot griddle pan. Use a pair of tongs to turn cobettes every few minutes to char evenly.
4. Season and serve hot with flavoured butter, grated Parmesan, parsley and lemon wedges.

Fun flavours  to add this to your butter 

Bacon and chilli
Combine softened butter with 1 finely chopped and seeded chilli or jalapeño, and 2 strips cooked and chopped streaky bacon. 

Garlic and tomato
Combine softened butter with 1 tsp crushed garlic paste and 1 Tbsp harissa paste or sun-dried tomato pesto. 

Mustard
Combine softened butter with 2 tsp wholegrain or Dijon mustard. 

Giant corn and halloumi fritters with poached eggs

SERVES 2 

TOTAL TIME 35 MIN 

INGREDIENTS

3 spring onions, white and green chopped and kept separately
2 cans (410g each) corn kernels, drained
1 cup flour 
200g halloumi cheese, grated or 2 wheels feta, crumbled
Handful chopped fresh herbs (we used parsley, coriander and chives)
1 Tbsp garlic, ginger and chilli paste 
3 large eggs, whisked
4 large eggs, for poaching
Olive or canola oil, for frying  

For serving 

Sour cream 
Sweet chilli sauce or chilli oil 
Parsley, chopped 

METHOD

1. In a bowl, combine white parts of spring onions, corn kernels, flour, cheese, herbs and garlic, ginger and chilli paste.
2. Add eggs and fold through to form a batter.
3. Heat a glug of oil in a 20–23cm pan over medium-high heat.
4. Pour half the batter into the pan, swirling to coat the base (the fritter should be about 1–2cm thick).
5. Fry for 3–4 minutes per side or until golden and cooked through.
6. Repeat with remaining batter to make second giant fritter.
7. Poach eggs to your liking in a pot of boiling water.
8. Serve fritters topped with poached eggs, sour cream and chilli sauce. Garnish with fresh herbs and spring onion greens.

Master the art 

For perfectly poached eggs, bring a pot of salted water to the boil and add a few teaspoons of white vinegar. Stir water to create a strong whirlpool, then crack one egg into the water, cover and cook for 3–4 minutes for a medium egg. Remove from water with a slotted spoon and serve. 

Tomato and corn bread in a pot

SERVES 6–8 

TOTAL TIME 1 HR 30 MIN 

INGREDIENTS 

2 cups flour 
2 cups polenta or yellow maize meal 
2 Tbsp baking powder 
2 tsp salt 
1 Tbsp cayenne pepper 
2 Tbsp chopped rosemary 
2 cans (415g each) creamed corn 
½ can (205g) whole corn kernels, drained
4 eggs 
1 cup buttermilk 
Handful cherry tomatoes, halved or tomatoes on the vine
Sour cream, to serve 

METHOD

1. Prepare medium coals.
2. Grease the inside of a cast-iron pot and its lid.
3. Mix flour, polenta or maize meal, baking powder, salt, cayenne pepper and rosemary.
4. Add corn, eggs and buttermilk. Mix well.
5. Pour batter into pot, top with tomatoes and cover with lid.
6. Scrape a clearing in coals and place pot in the centre. Place some coals on the lid.
7. Bake for 60–70 minutes, or until a skewer inserted into the centre of the bread comes out clean.
8. Rest bread for about 10 minutes, then turn out onto a wire rack.
9. Serve warm with dollops of sour cream.

Beat the blackout 

This recipe doesn’t require any electricity for prep or cooking. 

The post 4 versatile dishes we are ‘corny’ for appeared first on MyKitchen.