This week we have been harvesting the corn from the gardens and we have managed to grow quite the colourful crop. But fresh corn is also going cheap in the shops so now the time to go hard on corn.
Its a hugely popular vegetable! simply boiled in lightly salted water and served with a little dollop of butter is the best. But they are also incredible cooked in their husks on the BBQ which imparts a beautiful smokey flavour. Or served in a wholesome salad along with chickpea, coriander and freshly chopped tomatoes.
One thing we like above all corn recipes in the Van de Elzen house is creamed corn.
Hazel can demolish a whole tin of the stuff and then want more! as parents we have had to ration it, to keep the household budget in check!
But not for the next couple of weeks (yeah I can hear Hazel say!) as we can make our own creamed style corn!! Yum
This recipe is super easy as all you do is grate the fresh corn and cook it with some butter, then allow the natural starch found in the corn to thicken the juices creating the creamed aspect.
- 6 x fresh corn
- 2 tbsp unsalted butter 2 tbsp creme fraiche salt and pepper
- 400ml warm water
- 2 tsp dried yeast
- 2 tsp brown sugar 100g wholemeal ﬂour 500g strong ﬂour
- 1 tbsp Himalayan salt 2 tbs oil
- 1 egg
- 1 tbsp milk
- 2 tbsp oats to garnish
Ensure your corn is peeled well and remove any treads from the cob. Using a coarse grater grate the corn from the husk. I would put the corn and grater into a large bowl as you will ﬁnd bits ﬂying off everywhere! Place the corn into a pot along with the butter and slowly heat stirring all the time. The mixture will slowly come up to the boil and as it does it will thicken. Check the doneness of the corn and if it tastes a touch raw continue to cook. Remove from the heat and add in the creme fraiche and season. Serve over your freshly ripped and toasted oatmeal rolls
For the rolls
Place warm water in a small bowl and sprinkle over yeast. Stir in sugar and leave to ferment for about 15 minutes. Combine ﬂours and salt in a mixer bowl. Pour oil into fermented yeast and add to ﬂour mixture. Knead with the dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.
Knock the dough back and divide into 12 equal-sized pieces. Form into balls, layout on a baking tray and rest for 10 minutes. To make egg wash, whisk together egg and milk. Brush rolls with egg wash, sprinkle with oats and bake for 30 minutes.