Grilled Sweetcorn with Sweet Chilli, Coriander & Lime (The Cake the Buddha Ate)

This is the first recipe I tried from my by birthday book, The Cake the Buddha Ate and it is divine!  An absolute must make!  Pete and I  did the corn on the braai  but you could easily grill them in the oven too.

sweet chilli coriander corn

Ready to go on the braai for 5 minutes

Grilled Sweetcorn with Sweet Chilli, Coriander & Lime

Ingredients

1kg sweetcorn ± 6
50g butter
¼ cup olive oil
½ tsp cumin seeds, bruised, crushed
½ tsp coriander seeds
¼ cup sweet chilli sauce
1 tbsp garlic, crushed
1 tbsp lime juice – you could substitute with lemon
½ cup fresh coriander, chopped
Salt and pepper to taste

Method

  1. Precook the sweetcorn in the microwave for 5 to 7 minutes until tender alternatively boil in water for ±15 minutes.
  2. Melt the butter in a saucepan with the oil.
  3. Add the spices and sweet chilli sauce and bring to the boil.
  4. Add the garlic and cook while stirring for 5 minutes until thick.
  5. Add the lime juice and chopped coriander and add seasoning if required.
  6. Pour the sauce over the sweetcorn and braai for 5 minutes turning while basting with the sauce.
  7. Alternatively place in a preheated oven at 220°C and place on the highest rack in the oven.  Turn the mielies when they turn brown and grill to finish off.

Sweetcorn Bake

I got this recipe from my SIL Trish, who keeps me in good supply of new recipes to try.  Thanks Trishy!  This is a great side dish for with a braai (barbecue).  The lovely light texture of this dish reminds me of a soufflé and has the same rise and fall as a soufflé too.  There are a myriad of other ingredients you could add; like parsley, mustard powder, finely chopped crispy bacon, sautéed mushroom, or even using a different or stronger cheese; you get the idea.

Sweetcorn Bake

Ingredients

1x 410g tin creamed sweetcorn
2 eggs
3 tbsp cake flour
1 tsp baking powder
45g butter melted
¼ tsp cayenne pepper
Salt and black pepper to taste
1 cup cheddar cheese grated – divided

Method

  1. Preheat the oven to 180°C.
  2. Mix all the ingredients plus half the cheese together in a bowl.
  3. Pour into a prepared pyrex dish and sprinkle with the remaining cheese.
  4. Bake for 30 – 40 minutes until golden brown and set.

Sweetcorn Soufflé

Teamed with some hot buttered toast, this recipe is a nice light evening meal, alternatively for a healthier option serve with a crisp green salad.

Run a knife between the rim of the dish and the soufflé mixture before baking to help it rise evenly and if you want extra hight, tie a paper collar around the outside of the dish sticking about 5cm above the rim.

Sweetcorn Soufflé

 

Ingredients

410g tin creamed sweetcorn
30ml flour
125ml milk
30ml butter
125ml cheddar cheese grated
190ml breadcrumbs
2 eggs separated
1ml salt
1ml pepper

Method

  1. Preheat the oven to 180ºC.
  2. Heat the sweetcorn in a pot.
  3. In a separate bowl, mix the flour with a little milk to form a soft paste and then stir in the remainder of the milk.
  4. Add to the sweetcorn and bring to the boil while stirring.
  5. Add the butter and ¾ of the cheese and ½ the breadcrumbs.
  6. Mix well and stir in the beaten egg yolks and season with salt and pepper.
  7. Remove from the heat.
  8. Beat the egg whites until stiff and fold into the sweetcorn mixture.
  9. Pour into a soufflé dish and sprinkle with the remaining cheese and breadcrumbs.
  10. Bake for 20 minutes and then reduce the heat to 160ºC and bake for another 20 minutes or until firm to the touch.

 

Submitted by:  Mandy Frielinghaus, Mauritius