Upgrade this favourite side to something a little more innovative.
Sweetcorn ice cream
Serves 6 | Takes 25 mins + freezing
Heat 2 x 415g tins creamed sweetcorn, 250ml cream, 125ml milk and 125ml castor sugar for about 5 minutes or until dissolved. Blitz until smooth and strain. Return to heat and cook to just below boiling point. Beat 125ml castor sugar, 6 egg yolks and 3ml salt until creamy. Slowly add the hot corn mixture to the yolk mixture while beating. Return to heat and simmer, while stirring for about 5 minutes or until the mixture thickens enough to coat the back of a spoon. Strain and stir in 10ml vanilla essence. Cool. Freeze for about 8 hours, beating every 1-2 hours to break up ice crystals until frozen.
Serves 8 | Takes 30 mins
Combine 250g tin creamed sweetcorn, 125ml mayonnaise, 1 crushed garlic clove, handful chopped spring onions and 125ml finely grated Cheddar. Spoon into a baking dish. Combine 125ml crushed savoury crackers, 60ml finely grated pecorino and 30ml melted butter. Sprinkle crumbs over and bake at 180°C for about 20 minutes or until bubbly. Serve with savoury crackers or veggie sticks.
Corn bread casserole
Serves 10 | Takes 1 hr
Combine 125ml self-raising flour, 250ml polenta and 3ml salt. Make a well in the centre and add 60g melted butter, 4 eggs and 2 x 415g tins creamed sweetcorn. Stir to combine. Pour into a greased 25cm baking dish. Bake at 180°C for about 50 minutes or until cooked when tested with a skewer. Serve warm as a braai side with butter or cool and
pack into lunchboxes.
Creamy baby marrow mince bake
Serves 4 | Takes 40 mins
Fry 1 chopped onion, 1 crushed garlic clove and 300g beef mince on high until browned. Season. Remove from heat. Stir through 2 chopped tomatoes, 350g packet baby marrow spaghetti, handful thyme leaves and 415g tin creamed
sweetcorn. Season. Spoon into a baking dish. Sprinkle over 250ml grated Cheddar. Bake at 180°C for about 25
minutes or until golden.
Serves 6 | Takes 20 mins + cooling
- 2 x 415g tins creamed sweetcorn
- pinch garlic powder
- 250g cherry tomatoes
- 1 yellow pepper, finely chopped
- lemon or lime juice, to taste
- 1 spring onion, thinly sliced
- 1 red chilli, thinly sliced
- baby herbs, for sprinkling (optional)
- nachos, to serve
- Blitz the corn, garlic, tomatoes and ¾ of the pepper until fine. Add lemon or lime juice to taste.
Season. Strain. Refrigerate for at least 2 hours.
- Divide the soup between 6 bowls. Top with remaining pepper, spring onion, chilli and herbs. Serve
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE AND ALFRED NQAYI PHOTO: DYLAN SWART