A-maize-zing
Every week we challenge you to add something new to your diet by taking up our #Eatwell challenge. There are so many more options for sweetcorn instead of just on or off the cob.
We challenge you to upload pics of you enjoying or cooking with sweetcorn to Twitter or Instagram. Don’t forget to tag @Woolworths_SA and add the hashtag #Eatwell. And remember, Discovery Vitality members get up to 25% cash back on over 1000 HealthyFood items at Woolworths.
7 ways to enjoy sweetcorn:
Grilled spicy corn
Mix together 2 tablespoons smoked salt, 1 tablespoon cayenne pepper, 2 tablespoons dried chilli flakes, 2 tablespoons dried mixed herbs, 2 tablespoons smoked paprika and ½ teaspoon lime zest. Grill corn cobs on the braai, brush with butter and sprinkle with the spice mixture.
Sweetcorn soup
Slice the kernels off 4 cobs, divide in half and mix with a little olive oil and roast for 15 minutes until crisp. Season and set aside. Sauté onion and garlic and add the other half of the sweetcorn. Pour in chicken broth and bring to a simmer. Cook for 15 to 20 minutes and then blend until frothy. Serve immediately, sprinkled with the roasted kernels.
Halloumi & sweetcorn salad
Drizzle peppers and sweetcorn with the olive oil, lemon juice, lemon zest and ginger and roast in the oven until the peppers are slightly soft and the sweetcorn is charred. Slice the kernels off the cobs.
Remove the skin from the peppers and roughly chop with the Italian parsley, extra virgin olive oil and red wine vinegar to create a dressing.
Place crispy halloumi cheese onto torn lettuce leaves, scatter the sweetcorn kernels and top with the red pepper dressing.
Marinated corn
Place cooked corn on the cob in a heatproof bowl. Add the bay leaves and chilli. Simmer vinegar, oil, garlic, coriander seeds, peppercorns and salt for a few minutes. Pour the marinade over the corn. Once cooled, pack the corn into a jar and pour over the marinade. Chill for 1 to 2 days, inverting the jar now and again to moisten the corn.
Corn fritters
Mix together flour, eggs, milk, cheese, herbs, baking powder and salt. Cut the corn off the cob and add to the mixture. Drop spoonfuls of batter onto an oiled pan. Cook until golden brown.
Indian corn dhal
Heat oil and butter and sauté the onion, then add garlic, ginger, cardamom, garam masala and turmeric and cook for 1 minute. Add cloves, chopped red chilli, a cinnamon stick, smoked chilli flakes, curry leaves, chopped tomatoes, red lentils, tomato paste and top with vegetable stock. Cook for 15 minutes, adding more water if necessary. Add 3 cobs of corn and cook for a further 10 minutes. The soup should be quite thick. Season with salt.
Charred corn and cabbage tostadas
Toast wraps under the grill. Toss finely sliced red cabbage, charred corn cut off the cob and red wine vinegar. In a separate bowl, mix parsley, olive oil and lemon zest. Top the wraps with the corn slaw and drizzle with the parsley dressing.