Sweetcorn Parcels Recipes

SWEETCORN PARCELS

Steps:

• cut the corn on the cob away from the leaves, leaving the leaves connected to the stalk,.
• take the sweetcorn off of the cob,.
• mash the sweetcorn and the basil, well, in a food processor,.
• leave to one side,.
• select the biggest, and cleanest leaves, from the stalk, and cut them off,.
• altogether you will need 12-16 leaves,.
• cut the onions into small cubes, and fry in the oil until golden brown,.
• add the sweetcorn, and the milk,.
• stir well, and season with salt(to taste),.
• lay the leaves, so they are in a cross shape, with one in the middle, and two laying across it,.
• add a large dollop of the sweetcorn mix into the middle, and fold up the leaves to enclose it (or make a 'parcel'),.
• tie up with string, making sure that the mix doesn't leak out.
• put the parcels into a large pot of boiling water, and boil for 45 minutes.
• to serve, cut the string and open the parcel,.
• sprinkle with icing sugar (optional).
• enjoy!
• (but remember, don't eat the leaves (or the string!)).

CHEESY SWEETCORN CORNBREAD

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.
• Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
• Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.