Itâs corn! 10 mouthwatering recipes to celebrate the song of the summer | Food
Blazing in at the very last, the song of the summer is finally upon us. Entitled Itâs Corn, the song is an instantly catchy, surprisingly heartfelt ode to sweetcorn as performed by a child known as Corn Boy, and it is truly inescapable on TikTok. The lyrics are not only sincerely straightforward (âItâs corn!â it goes. âA big lump with knobs, it has the juice! I canât imagine a more beautiful thingâ) but they also make the listener want to instantly go out and eat as much corn as possible. And for that reason and that reason alone, here are the 10 best corn recipes on the internet.
Letâs start with Felicity Cloakeâs perfect sweetcorn fritters from earlier this month. The recipe is worth revisiting for two reasons. The first is that Cloake underlines how important it is to eat corn on the cob as fresh as possible, since the sugars start turning to starch as soon as theyâre picked. Secondly, the fritters are spectacular â crisp and sweet and lacy.
In fact, letâs double up on Cloake recipes, because last year she also created the perfect creamed corn. An overlooked dish in the UK, partly because simply gnawing on a cob is such a foolproof sweetcorn delivery method, creamed corn is tremendously comforting and easy to make. Fry a load of corn with some onion, pour in milk and cream, stir it together and youâre done. Beautiful.
Corn grilled in its husk with creamy pecorino dressing
Speaking of gnawing on a cob, youâre not exactly short of variations. My mumâs method â basically boiling them into oblivion â is perfectly fine. But for a little more elegance, Yotam Ottolenghiâs corn grilled in its husk with creamy pecorino dressing is hard to beat. The husk acts as a steamer, trapping the cornâs juices, but the dressing is what really elevates the dish. Sharp (thanks to the lemon juice) and salty (thanks to the cheese and the anchovies), it is perhaps cornâs best possible accompaniment.
Now weâve covered the basics, letâs take a quick left turn. Andi Oliverâs sweetcorn pudding is the sort of dish that, unless youâre from the American south, might not make much sense at all on paper. Itâs a semi-sweet, eggy, creamy sweetcorn casserole traditionally served with chicken. You might need a little momentum behind you to try this one, but I promise itâs worth it.
If youâre feeling particularly bullish about your cardiac health, allow me to introduce you to the Korean side dish corn cheese. It is exactly what it sounds like: a load of sweetcorn suspended in mounds of melted cheese. There are optional flourishes â you can mix the corn with diced peppers, or slather it in mayonnaise, as My Korean Kitchenâs recipe does here â but really youâre just here for the cheese.
Meanwhile, if youâre not hellbent on clattering headfirst towards a nightmare of clogged arteries, hereâs Veg Recipes of Indiaâs recipe for corn chaat. It takes a happily loosey-goosey attitude to corn preparation (you can boil it, fry it, whack it in a pressure cooker) and ingredients (serve it with diced tomatoes, or cucumber, or potatoes, or chickpeas, or kiwifruit), but the end result is always wonderfully clean-tasting.
Makai paka is an east-African coconut and corn curry that takes almost no time at all to make. As per Tastyâs recipe, you just blanch your corn, melt some butter, add chillis, spices and coconut milk, then throw it all together. It is a near-perfect weekday dinner.
We could compile a separate list made entirely of various cornbread recipes. Here, however, we will simply stick to African Bitesâ mealie bread recipe. Made with a mix of cornmeal and pureed corn, itâs a moist, dense South African bread traditionally steamed in cocoa tins and sold as street food. This recipe is a little different, requiring you to bake it, but itâs delicious, nonetheless.
Atol de elote
As Corn Boy rightly points out, corn has the juice. To honour this watertight observation, hereâs Growing Up Bilingualâs recipe for atol de elote. It is a Guatemalan corn drink, most often sold on the street at Christmas. As with the pudding above, this has a flavour profile that might sound unusual â itâs cooked in thickened milk with sugar and cinnamon â but itâs delicious.
Corn cob stock
By this point you have listened to Itâs Corn several thousand times, tried all of these recipes, and now find yourself surrounded by several hundred spent corn cobs. Fear not, because the ever resourceful Tom Hunt is here to save the day with his corn cob stock. A bunch of old cobs, some vegetable trimmings and maybe some chicken bones, boiled in a pan for an hour â at the end of it, youâll have enough flavourful broth to keep the corn party going long into autumn. I canât imagine a more beautiful thing.