The Sweetcorn Recipes Of Anna Jones


Honey, spices and chili is a winning mixture of corn, which also combines deliciously with creamy risotto parmesan rice.

My cooking has been at best sporadic over the previous couple of weeks.

We’ve moved from house to house and kitchen to kitchen for reasons I won’t bore you with, so I’ve been without my usual spice line-up, seasonings and favorite ingredients. Cooking has become simpler and a lot of corn has been consumed: ideal, self-packed, hot-weather food. In a fix, it only needs butter and salt.

Corn and risotto are not an apparent combination, but I wondered after doing this: why not? The corn’s flavor and the creamy parmesan rice really demonstrate off to each other. This risotto is ideal for cooking when supplies are small, as the list of ingredients is very brief, requiring only one pan and a cooker.

With everything from grated cheese and chili to Indian green chutney on top, we have also eaten cob after cob whole. This, though, was the winner – all butter, honey and lots of salt green herbs.

Rapid, herbal corn on the cob (above)

Use a blend of any soft herbs you need to handle. This is a wonderful way to take advantage of any chances and finishes of bunches that you may have left over. It would operate with dill, mint, coriander, tops of fennel, tarragon, chervil, parsley, basil and even thyme.

Prepare for 20 min.

Cook 5 min

4 Cob corn

100g butter

Flaky sea salt

2 tbsp honey

1 Big bunch of soft blended herbs (I used slices of chives, dill, parsley and coriander)

1 Tsp hot powder of chili

If your fruit is still in the husks, peel it open and tie it back with a little string ; when you eat it, it will assist you keep your maize (do not worry if there are no husks).

Remove the maize from the boiling water carefully and place it on a serving plate. Drop them with butter and honey while the cobs are still warm and transform into the butter honey until covered. Sprinkle over the herbs and end with a pinch of chili powder and a nice salt sprinkling.

Corn and chili pepper risotto

I enjoy stirring a risotto – cooking or eating is no more reassuring. I blitz some corn into a puree here to add creaminess without adding as much butter and cheese as possible.

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Prepare for 10 min.

Cook 60 min.

3 Corn on 800g

cob inventory of vegetables

Olive oil extra virgin

1 Celery stick, finely sliced

1 White onion, finely chopped and peeled

2 Cloves of garlic, peeled and finely sliced

Salt and black chili

200 g rice risotto (I’m using carnaroli)

250ml (big glass) of white wine

Parmesan cheese of 60 g or vegetarian, plus extra to serve

1 Big butter knob

1 Green chili, desired and chopped very fine

First, cut into a bowl the corn kernels from the cobs, then cut into three the shaved cobs. Pour the vegetable stock into a profound saucepan, add the sliced cobs and bring to a simmer, then stay warm at low heat while making the risotto, as you want it to be hot when added to the rice.

Blitz a quarter of the kernels in a food processor with a tablespoon of stock, until smooth and creamy; set aside later to add.

In the meantime, heat a small amount of olive oil in a large pan, add celery, onion and garlic with a pinch of salt and cook at low for 10-15 minutes until all is soft and sweet, but not browned. Turn the heat up, add the rice and stir to seal the grains for a few minutes, then add the wine and allow it to evaporate.

Turn the heat down to medium-low once all the wine has evaporated and start adding a ladleful stock at a time, allowing every ladleful to evaporate as you stir it in. Stir in the remaining corn when half the stock has been added, then proceed to add the stock until the rice is cooked, but it still has a bit of bite, and the corn is tender. It will take a total of about 30 minutes.

Remove the risotto from heat and stir in the cheese, flashed corn, butter and some salt and pepper. Pop a lid on top and leave to rest for a minute or two, then serve immediately, covered with a little extra grated parmesan and chopped chili.

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About the Author: Angelique Chrisafis

Angelique Chrisafis is the Guardian's Paris correspondent. She is responsible for churning out quality articles based on her research while keeping an eye on the tech world. She likes technology, gadgets, and food. Works as an individual contributor to the team.