My first year of growing vegetables and sweetcorn was top of the crop!
I’m still picking cobs and it’s late October. I had issues with knowing when they were ready to be picked, but you can tell when the tops start dying off. Anyone that came round our house was always impressed by the corn above anything else. I’m definitely growing these again next year.
I love a good corn on the cob smothered in salt and garlic butter, but thought I’d try something new. I used 2 cobs for my meal, and added some runner beans from the garden too!
Here’s a little recipe that is so easy to make and so amazing to eat.
You will need:
1-2 corn cobs
80g plain flour
1 tsp baking powder
1 tsp salt
7 tbsp water
Start by removing the corn from the cob. Easiest way I found was to start at the top and run a sharp knife all the way to the bottom. They kinda run all over the worktop – just a warning.
Get the pan nice ‘n hot with the oil. Whilst that’s warming, add all of your dry ingredients in a bowl and combine with the water to make a thick paste.
Then add the corn and mix.
I used a jug rather than bowl, so I could easily pour the mixture into the pan. Bit like pancakes.
Let it cook on 1 side for a few minutes, grab a fish slice and flip! Amazing golden brown colour.
I served mine with some Nandos chicken (used the amazing Peri Peri sauce, cheat I know) and some runner beans.
So easy and so tasty!