SPICY FRIED CORN COBS

Sweetcorn with an edge. Serves 2.

2 tbsp olive oil
2 cobs sweetcorn, cut into 2 inch pieces
1 onion, chopped
fresh coriander, chopped roughly
1 clove garlic, crushed
1/2 inch piece of root ginger, peeled and grated
80 ml (3 fl oz) natural yoghurt

Heat the oil in a pan and fry the pieces of corn for around 10 minutes. Make sure you turn them often to avoid sticking. Remove from the pan. Add the onion and garlic and fry until soft. Stir in the garlic, coriander and ginger and continue to mix. Add the yoghurt, stirring all the ingredients together before adding the corncobs. Poach them gently in the sauce for 20 minutes before serving.

SPICY STEAMED CORN

Serves 2

2 corn cobs
1 tablespoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon chopped fresh red chilli
1 tablespoon water
optional: 1 tablespoon fish sauce

Remove the husks and silk from the corn cobs. In a bowl, combine the ginger, garlic, chilli and water. Roll each cob in the spice mixture and place in a steaming basket lined with baking paper. Place the basket over a wok or pan of boiling water, cover and steam for 10-20 minutes, or until the corn is tender. Drain and sprinkle with the fish sauce if desired.

CORN AND CHILLI MASHED POTATOES

Serves 4 as a side dish - excellent served with the above sandwich, or try with sausages.

800 g potatoes, peeled and cut for boiling
1 tablespoon olive oil
1 green chilli, seeded and chopped
1 medium onion, any colour, chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano, or 1/2 tablespoon fresh
1 teaspoon salt, and extra to taste
180 ml milk
Kernels from 2 ears of cooked corn
Hot sauce to taste

Boil the potatoes until cooked through and drain. Heat the oil in a frying pan over medium heat. Add the chilli, onion, cumin and oregano and sauté until tender, about 5 minutes. Add the mixture to the warm potatoes along with the salt and milk. Mash and add the corn and hot sauce and salt as needed. Mix well and serve.

CHEDDAR-SWEETCORN BREAD

A side dish with dinner, a warm snack with butter, a quick lunch with sausage, or a nibble on a walk.

125g cornmeal 
100g plain flour 
2 teaspoons baking powder 
1/2 teaspoon bicarbonate of soda 
1/2 teaspoon salt 250ml yoghurt or buttermilk 
1 egg 
3 tablespoons honey or sugar 
3 tablespoons butter, softened, or vegetable oil 
Kernels from 2 cobs of corn 
1 big handful grated cheddar cheese

Preheat oven to 180°C, 350°F, gas 4. Grease a round baking dish (about 8"/20cm). Mix the dry ingredients in a medium bowl; combine the remaining ingredients separately. Stir the wet into the dry, mixing just enough to combine. Spread into the pan and bake 20 minutes, or until the centre is firm.