Today for lunch I made these sweet little corn and pesto nuggets. For some reason my children turn up their noses to pieces of whole corn in a fritter so instead I grated the corn into the mixture. Success! They eagerly ate them sitting on the kitchen floor while dunking them into the yogurt sauce. Give them a go for lunch this week before the corn season comes to a screaming halt. They would also make a tasty addition to school lunchboxes.
GROWING SWEET CORN
Is it just me or do corn plants only produce 1 [or 2 if you are lucky] corn cobs per plant? It seems like a lot of garden space for such a small harvest. We love fresh corn and as we have a relatively large garden area I planted out most of a garden bed in corn this season. From about 15 corn plants we ended up with maybe 20 corn cobs ! – they were super sweet and juicy ones mind you. Considering our family of 4 can easily eat 3-4 corn cobs for dinner, 20 cobs doesn’t go far. Ah well, luckily we have some awesome local growers who can plant rows and rows of corn to satisfy our sweet corn cravings. Tip: For sweet juicy corn at the table it is important to eat corn within 48 hours of harvest – any longer and the sugars start to turn to starch resulting in a drier starchier cob. If you don’t grow your own then ideally buy from a farmers market where you can ask the grower when the corn was harvested.
A few notes about growing corn for next season: Corn seeds are best direct sown if possible into a prepared garden bed. If you have to sow them in containers due to space then use cardboard toilet rolls to sow the seeds into. Once the seedlings are 5cm high plant them, toilet roll and all, into the garden bed with a 25cm spacing between plants. The toilet roll will soften and breakdown into the soil as the plant grows without disturbing the root system while transplanting. Corn is ready to pick once the fine hair sticking out of the top of the cobs starts to dry and turn brown.
Read more about Direct Sowing seeds HERE *And if you have any corn growing tips [or can tell me how to get more than a few cobs per plant] please share them below.
1 large corn cob or 1/2 cup frozen corn
1 tsp basil or parsley pesto
3 Tbsp cottage/ ricotta cheese (I used our homemade goat chervre)
2 free range eggs
3 tbsp flour (GF: use 2 Tbsp fine brown rice flour + 1 Tbsp tapioca flour)
salt & cracked pepper
Ghee for cooking
- If using fresh corn, remove the husk from the corn and use the large holes of a grater to remove the kernels. The corn will be super juicy and squirt juice everywhere but the idea is to end up with a rough purée rather than whole corn kernels. If using frozen corn blitz in a food processor until a rough purée. Combine all the ingredients in a mixing bowl stirring to just combine. Check the consistency, the batter should be quite thick so it will hold its shape while cooking. Add extra flour if needed.
- Heat a heavy-based frying pan over a moderate heat, add a small knob of ghee and drop oblong shaped nuggets into the pan by rolling the batter off the side of a tablespoon. Cook until golden around the edges then flip and cook until golden on both sides.
- Serve the corn nugget with Zesty Yogurt Sauce.
Zesty Yogurt Dipping Sauce: Combine 1/2 cup natural yogurt with 1 tsp whole grain mustard, lemon zest, and season with salt and pepper to taste.