Ah Shucks, It’s Corn Season

WORDS AND IMAGES AMBER BREMNER

As a kid, sweetcorn was a permanent summer staple. Almost always served outside, as part of a barbecue meal, and leaving chins and fingers dripping with salty butter. You just can’t beat the simple joy of sweetcorn. There are, of course, ways to enjoy it and keep your hands clean.

SAVOURY CORN PANCAKES

Loosely inspired by Indian dosa, these gluten free savoury pancakes filled with chaat masala potatoes and a quick, fresh chutney work for brunch, lunch or a light dinner. Chaat masala is a mild Indian spice mix that includes dried mango powder (amchoor), which adds a refreshing sourness. It can be found prepackaged at Indian grocers.

PANCAKES

2 corn cobs, husked (or 1½ cups frozen corn kernels) 1 cup buckwheat flour 1½ cups water 1 tsp oil ½ tsp baking powder ½ tsp cumin seeds ¼ tsp salt ¼ tsp ground pepper oil for frying

FILLING

3 medium potatoes 2–3 tsp chaat masala 1–2 tsp oil salt

FRESH CHUTNEY

2 tomatoes (or a handful of mixed cherry tomatoes), chopped 1 corn cob, husked (or ¾ cup frozen corn kernels) 2 tbsp red onion or shallot, finely chopped 1 tbsp chopped coriander ½ green chilli, deseeded and finely chopped (or add more) juice of half a lime salt

TO SERVE

Coconut yoghurt Tamarind chutney

Preheat oven to 220°C.

Start by making the pancake batter. Cut corn from two cobs using a sharp knife. Put all pancake ingredients into a blender and blend until fairly smooth (a few chunks is fine). Leave batter to rest while preparing potatoes and chutney. Scrub and dry potatoes, chop into 1.5cm dice, add to a baking dish. Drizzle with a little oil, then use your hands to toss and ensure potatoes are lightly covered in oil. Sprinkle with 2–3 tsp chaat masala and a little salt, then toss again to evenly coat the potatoes. Bake for 20 minutes, until golden brown and cooked through. To make the fresh chutney, simmer one corn cob in salted water for 5 minutes. Drain and refresh under cold water. Cut corn from the cob using a sharp knife. Combine corn kernels, tomato, red onion, coriander, chilli, lime and a little salt to taste. Set aside.

Heat a frypan over medium heat. For each pancake lightly grease the pan with a little oil, then pour in a half cup quantity of batter and swirl to spread. Cook for a few minutes, until bubbles are showing through, the surface looks fairly dry and the underside is golden. Carefully flip and cook the second side for a minute. Repeat to make four pancakes. To serve, top each pancake with some chaat masala potatoes and a spoonful of fresh chutney. Add a dollop of yoghurt and tamarind chutney to taste.

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KALE AND SWEETCORN SALAD

A simple salad that’s greater than the sum of its parts. The orange miso dressing brings out the sweetness of the corn, balanced by the generous quantity of greens. While best fresh, it can be made ahead of time and chilled for 1–2 days.

SALAD

200g curly kale 2 corn cobs, husked 2 spring onions, finely sliced 2 tbsp sesame seeds

DRESSING

¼ cup orange juice 2 tsp white miso paste 2 tsp rice vinegar 1 tsp soy sauce 1 tsp maple syrup 1 tsp sesame oil pinch chilli flakes (optional, or add more)

Toast sesame seeds in a dry frypan over medium heat for a few minutes until golden brown. Tip onto a plate to cool. Simmer corn cobs for 5 minutes in salted water. Drain and refresh under cold water. Cut kernels from the cob using a sharp knife.

Wash kale and remove the tough stems. Roughly chop the kale leaves and put in a mixing bowl. Put dressing ingredients into a small jar or sealed container. Shake to combine. Tip half of the dressing over the kale, then get in there with your hands and give it a good massage for a few minutes. The kale will soften and shrink a bit.

Add corn kernels, spring onion, sesame seeds and remaining dressing to the bowl of kale. Toss to combine. Taste a leaf and add a pinch or two of salt to the bowl if needed, toss again, then serve.

Amber Bremner Quite Good Food www.quitegoodfood.co.nz

Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.