Tag Archives: sweetcorn

Recipe: Potato and Sweetcorn Chowder


It’s in the nature of food writing and blogging to want to complicate things. To go for new twists on old recipes and to dream up new complicated recipes. When I was planning this dish I thought of adding tofu, or white mushrooms to it. In the end necessity proved to be the mother of simplicity – I used the last of the tofu earlier in the week and my mushrooms were coagulating into a fungal mass. And this dish is the better for it. Just sweetcorn, potatoes and soya milk (non vegans can use semi-skimmed cows milk) and the result is sweet, savoury and delicious.

A few notes on ingredients – normally chowder is made with floury potatoes, but as the creaminess is coming from the sweetcorn and milk, so I like the potatoes to have a bit of texture. To the same aim, I’m not peeling them – I never usually do with any potato, but especially new potatoes. I also use a stock-cube. I have never managed to get a tasty vegetable stock using vegetables, so I’d rather go with a good quality cube/powder.

Potato and Sweetcorn Chowder photo DSCN1138_zpsd0fd2658.jpg

1 red onion, finely chopped
300g new potatoes, cubed
1 tin creamed sweetcorn (about 420g)
Soy milk to the same volume as the tin of sweetcorn
1 vegetable stock cube
1 bay leaf
1 tbsp chopped parsley (for garnish)

Sweat the red onion in a little oil in a large saucepan.
Once the onion is translucent add the potatoes, sweetcorn, soy milk, stock cube and bay leaf.
Stir thoroughly and season with salt and pepper (white pepper is best).
Bring to the simmer and simmer for 20-25 minutes or until the potatoes are cooked to be thoroughly soft.
Remove the bay leaf.
Serve with the chopped parsley sprinkled over the top.

Serves 2 as a hearty main course

Recipe: Bean Salad with Mango Chutney Dressing


You have to make this recipe. I’m not kidding, you have to make this. Especially the dressing.

The great joy of writing recipes to put on this blog is that every so often I come up with an idea that just works way beyond what I thought it would. It happened with this recipe. It’s a simple, vegetarian-cliched bean salad. It’s been done to death. But I had an idea to add some mango chutney to an oriental-style dressing for it. I thought it might be nice, I didn’t think it would be this good.

I danced round the kitchen.

No, really, I did. I wish there was a way of making people try this. It’s sweet, it’s sour, it’s tangy, it’s fresh – it transforms the simple ingredients into something else entirely.

Please try this recipe. Please. Don’t make me come round and force you!

Bean Salad with Mango Dressing photo DSCN0931_zpsfb7855be.jpg

For the dressing:
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp mango chutney
1/2 tsp sugar
1/2 tsp sesame oil
1/2-1 tsp chilli oil (depending on heat)
1 tbsp fresh coriander, finely chopped

For the salad:
400g tin of kidney beans, drained
100g sweetcorn (if using frozen just defrost)
2 spring onions,finely chopped
Lettuce (enough to line the serving bowl)

Mix the dressing ingredients together in a large bowl.
Add the beans, sweetcorn and spring onions.
Stir well until the salad ingredients are thoroughly coated in the dressing.
Leave to stand for 15-20 minutes to let the flavours mingle.
Serve on a bed of lettuce.

Serves 2 for lunch with bread, rice or noodles to accompany

Recipe: Sweetcorn Fritters with Spicy Dipping Sauce


Yes, I know it’s another recipe with sweetcorn in it. I promise this is the last and I will just step away from the sweetcorn for a good long while now.

I had these for lunch at a restaurant this week and had to try and make them myself. I’ve always loved Thai fishcakes and I have missed them a bit since I went veggie. I think I might just like these better though, they have more texture than the fishcakes and you get these little bursts of sweetness as you bite into a kernel. They’re considerably cheaper than fishcakes too, even if you get the fresh corn from cobs.

I’ve kept the spicing in the fritters low-key so the sweet crunch of the corn really stands out. It’s the dipping sauce that has all the zing and heat. The sauce will also go with lots of other oriental style nibbles.

Corn fritters photo DSCN0863_zps0d91153f.jpg

For the fritters:
100g sweetcorn (if frozen or tinned, leave to drain for at least half an hour)
1 spring onion, finely chopped
1 tbsp coriander, chopped
1 tsp ground cumin
zest of half a lime
1 egg
2 tbsp plain flour

For the dipping sauce:
Juice of half a lime
2 tbsp soy sauce
1 tsp sugar
1/3 red chilli, finely chopped
1 tbsp coriander, finely chopped
1/4 tsp sesame oil

Put the ingredients for the dipping sauce in a small bowl and mix thoroughly. Set aside while you make the fritters.
Put the dry ingredients for the fritters in a bowl, season with salt and pepper. Stir thoroughly.
Add the egg and flour and mix until they are properly incorporated around the dry ingredients.
Heat a little in a pan over a medium heat.
Drop about a tablespoon and a half of the mixture per fritter and fry until golden on both side. The mixture should make about 6 fritters.
When they’re cooked, put the fritters on kitchen paper to drain off any excess oil.
Serve the fritters with the dipping sauce alongside in a shallow bowl.

Serves 2 as a starter

Recipe: Quick Sweetcorn and Tomato Salad


This is just a quick salad I made from an idea on the Running with Tweezers blog. Sweetcorn and tomato seems like an odd combination but it works really well. I swapped red wine vinegar for lemon juice because I wanted a fresher tang. I used tarragon here, but mint or basil would work just as well.

Sweetcorn & tomato salad photo IMG_0393_zps40ec0ab8.jpg

150g sweetcorn
100g tomatoes, deseeded & chopped
1/2 red onion, finely chopped
1 tsp fresh tarragon, finely chopped
Juice of 1/2 a lemon
2 tbsp olive oil

Put the ingredients in a bowl, season with salt & pepper and mix thoroughly.
Leave to stand for half an hour at room temperature before serving.

Serves 1 as a light lunch, maybe with some nice cheese and a few crisp green leaves

Recipe: Tofu and Sweetcorn Soup


I’ve already expressed a love for chinese hot and sour soup. In my pre-veggie days, my second favourite chinese soup was chicken and sweetcorn. It’s one of the great comfort soups of the world I think. The problem was, I could never recreate it properly. I tried different combinations of garlic and ginger, different levels of smoothness from blending the sweetcorn – none of it worked. None of it tasted right. Then I stumbled on a magazine recipe that gave away the secret. I’ve lost the magazine cutting now, but I’ve retained the secret ingredient.

Let me whisper it to you.

Tinned, creamed sweetcorn.

That’s it. Forget complicated spicing or other combinations. The flavour and texture is based on creamed sweetcorn. I don’t know how ‘authentic’ take-away sweetcorn soup is, but now you can make the authentic inauthentic version for yourself anytime you please.

Tofu & sweetcorn soup photo DSCN0856_zpsa5df693d.jpg

100g tofu, cut into small cubes
2 tbsp soy sauce

418g tin creamed sweetcorn
425ml vegetable stock
1 tbsp grated ginger
50g frozen sweetcorn

sesame oil

Put the tofu in a bowl and mix with the soy sauce. Leave to marinade for at least half an hour.
Heat the creamed sweetcorn, vegetable stock, ginger and frozen sweetcorn in a pan and simmer for 5 minutes.
Add the tofu and its marinade and simmer for another 10 minutes.
Season with salt and pepper.
Serve with some sesame oil drizzled over.

Serves 2 as a light lunch

Recipe: Black Bean Chilli Soup


I know that this is summer and everyone should be eating fresh salad stuff straight out of the garden, but I think there is still a place for something quick and tasty that uses store-cupboard ingredients. Especially when the weather rains off the picnic on the lawn!

This is practically a store-cupboard soup, if you omit the red pepper and lime, but it is full of the gutsy flavour of a good chilli.

I have used black beans here, but red kidney beans or adzuki beans would be perfectly good substitutes. This recipe is dairy-free, but you could add a grating of cheddar cheese instead of lime as a garnish.

Black bean chill soup photo DSCN0747_zpsbf795e93.jpg

1 red onion, finely chopped
1 red pepper, chopped
2 fat cloves of garlic, finely chopped
1 tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
400g tin of black beans, drained and rinsed
400g tin of chopped tomatoes
200g frozen sweetcorn
750ml vegetable stock
lime slices for garnish (optional)

Sweat the onion and pepper in a little oil until the onion is translucent.
Add the garlic and stir for a couple of minutes.
Add the spices and stir until the vegetables are coated in them.
Add the rest of the ingredients apart from the lime.
Season with salt and pepper.
Simmer for half an hour.

Serve with the lime slices as garnish.
Serves 4