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Delicious corn recipes

Chef Lance Seeto
Sunday, March 04, 2018

Sweet Corn Samosa

For the filling:

250 grams sweet corn kernals, boiled

1 large onion, chopped

1 tablespoon ginger and garlic paste

2 teaspoons green chilli, chopped

1 teaspoon salt

2 large potatoes, boiled and mashed lightly

1 teaspoon ground coriander

1 teaspoon ground cumin

cooking oil (for deep frying)

1. Use your favourite roti dough recipe and place in a bowl with a little oil brushed on the top, cover with a damp cloth and keep aside.

2. Heat oil in a pan add the chopped green chillies, ginger garlic paste and then the chopped onions. Sauté for 5 minutes and add salt to taste.

3. Add the ground coriander and the ground cumin. Add the boiled and mashed potatoes cook for 2-3 minutes.

4. Add the corn kernels mix well and sauté for about 5 minutes. Remove from fire and cool.

5. Make small balls from the dough. Roll each into small puris of 4" diametre. Cut them into half, fold each semicircle into a cone. Seal well with water.

6. Place 1 tablespoon of the filling in each cone and seal the edge — the shape should be like a flat triangle.

7. Deep fry the samosas in medium hot oil until golden brown.

8. Serve hot with a chutney.

Sweet Corn & Kumala Fritters with Chilli & Ginger Sauce

200gm sweet potato peeled, cut into thin matchsticks

125gm green beans, cut into ½cm slices

2 corn cobs, kernels removed (or 2 cups of corn kernals)

½ bunch fresh coriander, chopped

1.25 cups (200gm) self-raising flour

salt & pepper to taste

¾ cup (180mls) cow or coconut milk

2 eggs, separated

1-2 cups cooking oil for shallow frying

100gm lettuce leaves

1/3 bunch fresh mint leaves torn

1/3 bunch fresh basil leaves torn

Chilli & ginger dipping sauce

½ cup (125ml) sweet chilli sauce

1 tsp finely grated fresh ginger

1 tbsp rice wine vinegar

1. To make chilli and ginger dipping sauce, stir all ingredients in a small bowl.

2. Combine potato, beans, corn and coriander in a large bowl. Stir in flour. Season with salt and pepper. Stir in combined buttermilk and egg yolks.

3. Beat egg whites in a small bowl of an electric mixer until firm peaks form. Fold into potato mixture.

4. Heat enough oil in a large, deep frying pan until hot. Carefully drop 1 heaped tbsp of potato mixture into oil. Repeat to make five fritters. Shallow-fry for about 2 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper. Repeat with remaining potato mixture to make about 20 fritters.

5. To serve, combine salad leaves with mint and basil. Serve with hot fritters and chilli and ginger dipping sauce.

Spicy Mexican Sweet Corn Soup

4 tablespoons butter

1 small white onion, chopped

1 bongo chilli, minced

5 cloves garlic, crushed

3 tablespoons normal flour

2 teaspoons ground cumin

1 teaspoon chilli powder

4 cups chicken stock

6 cups corn kernels

1 tablespoon brown sugar

2 teaspoons salt

1½ cups coconut milk or cream

1 cup freshly chopped coriander


200gm bacon, cooked and crumbled

½ cup crumbled feta cheese

1 chilli, sliced

1. Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.

2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.

3. Stir in milk/cream and coriander.

4. Serve topped with crumbled bacon, cheese, and chilli

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