The sweetcorn plants that I walk past every morning with the dog are starting to show their sweet kernels, which means it must be nearly ready for harvesting.
This recipe could easily be adapted to suit a variety of different influences. I made it Caribbean because I have so many scotch bonnet chillis at the moment but I have also made a Thai version with birds-eye chilli, ginger, red curry paste and fresh coriander which is also fantastic.
You start by making a flavoured butter (or I used an olive oil spread) that you pack as much flavour into as possible. Then you remove the corn silk from inside the leaves, but keep the leaves on.
Smear the flavoured butter all over the sweetcorn kernels then cover them back up with the leaves. Heat up your griddle pan or barbecue to hot and cook for about 12 minutes rotating slightly, with tongs, every 3 minutes until all sides are cooked. The leaves with be blackened, you may need to open a window!
Caribbean Chargrilled Sweetcorn Recipe
Serves 2, vegan, gluten-free. Inspired by Como Water (Tiffany made a version using harissa paste which I will be trying out next time)
- 2 ears of sweetcorn, with leaves still attached
- about 3 tbsp olive oil spread (flora) or butter
- 1 or 2 spring onions, finely chopped
- 1 scotch bonnet chilli pepper, stemmed and finely chopped
- 1 or 2 cloves garlic, finely chopped
- 1 tsp minced ginger
- a small handful of fresh parsley, chopped (marjoram would be nice too, I couldn’t get any)
- 1 sprig fresh thyme leaves, stripped
- 1/4 tsp ground allspice
- a tiny pinch of ground cloves
- the juice of half a lime
- salt & black pepper
Remove the butter from the fridge to soften if using. Mix the olive oil spread (or butter) with the rest of the ingredients, except the corn and season with salt & pepper. Store, covered in the fridge until you are ready to use it.
Carefully peel back the leaves of the corn without removing them and pull off the corn silk (strands). Smear the flavoured spread all over the corn kernels and replace the leaves to cover the corn.
Heat your griddle pan or barbecue to hot and cook the corn in the leaves for about 3 minutes on each side, using tongs to turn them, 12 minutes in total.
Serve immediately sprinkled with a little more salt.
I served mine with some of my homemade Scotch Bonnet Hot Pepper Sauce.
As I said before, adapt this recipe to suit your preferences or the style of meal you are planning. I would always start by adding spring onions, garlic, salt & pepper to the butter and then add…
Thai: minced ginger, chilli, red/green curry paste, fresh coriander, lime juice.
Mexican: cumin, oregano, fresh coriander, chipotle sauce, lime juice
Indian: garam masala (or curry paste), minced ginger, fresh coriander, chilli powder, lemon juice
Middle Eastern: cumin, coriander, cinnamon, fresh coriander, harissa paste, lemon juice
Cajun/Creole: paprika, cayenne, oregano, thyme, dried basil, white pepper, lemon juice
Italian: dried oregano, fresh basil, sundried tomatoes, dried chilli flakes
Greek: dried oregano, fresh mint, fresh thyme, crushed fennel seeds,cinnamon, black olives, lemon juice
Things That Made Me Smile Today……
Beautiful bright coloured gerberas……
And sunflowers reaching for the sky…..
Also, I have a new camera which I am very excited about. I will still be using my trusty point and shoot for when I’m walking the dog but I am using a “proper” SLR camera for my food pictures. Please bear with me as I have no idea what I’m doing and the instructions are in Spanish, which could take a while.
I’m learning as I go and loving it, any advice?
Oh I love the sassy flavour added in the juicy sweet corn 🙂
I love all the different varieties. Great pictures too as always. Although, I haven’t seen Rufus in a while, ha!
Thanks for the shout out! 😀 And your corn is gorgeous (as is your photography… as usual!). I can’t wait to see your pictures with your new camera! HUGS!
Absolutely gorgeous photos!
Stunning photos, David Bailey has nothing on you !!!!!!!!!!!!!
I so look forward to your posts – both for the delicious recipes and the stunning photos. Can´t imagine the wonders you are going to serve up to us now with your new camera!
That corn looks absolutely breathtaking (and believe me, that is not normally how I would describe that veggie!)
Looks awesome. Last summer me and my girlfriend were walking through fields full of fresh sweetcorn, and I’m not ashamed to say that we may have forcibly “alighted” a few. Woops. Delicious.
Corn sounds wonderful! We grew Scotch Bonnets years ago – after all your great recipes with them, I wish we grew them again this year!
Stunning photos…and your corn sounds delicious~
What a great use of fresh corn. I saw Tiffanys version when she posted it and now I am torn over which I would love to try more 😛
Wow I love all the seasonings on this corn! It looks fantastic. Beautiful photos too!
Your scotch bonnet looks perfect! So beautiful! I hope you wore your latex gloves when you sliced it up 🙂 Buzzed
Yummmmy! I love corn, and thanks so much for providing those flavour combinations too!
Oh the flavor variations!
I can’t wait to try each and every one 🙂
Congrats on your new camera 🙂 I got my first SLR a couple of months ago and I am still figuring out what to do
The corn looks so yummy. I am glad I found this blog, I’ll try the recipes.
Oh I am so looking for sweet corn at tomorrow’s market…and then I am so busting out my griddle pan! These look and sound fantastic!!
This sounds (and looks) awesome! Good one!
I love food that sounds this good and is healthy at the same time. Great photos too 🙂