3 Easy Sweetcorn Recipes

Sweetcorn is a remarkable food source. Freshly picked from the farm and still on the cob you can actually taste the summer sun it required to grow. The natural sugar in sweetcorn gives the plant its name and also means kids love it! Making it easy to tick off another one of their five a day, but rest assured it is still low on the glycemic index meaning it won’t give them any dangerous spikes in blood sugar.

In fact sweetcorn is a fantastic addition to everyone’s diet. It is high in folate, B6 and potassium as well as containing a fair amount of fiber and protein. It’s also so versatile, you can take it off the cob and make fritters with it, add it to chowders and salsas or you can leave it on the cob and cook it with butter and spices on the barbeque, fling it in the microwave or even simply boiled in water. The options are endless.

We’re just getting our first ears of corn of the season in the farm shop and we’re super excited to get cooking. Here are a few of our favourite ways to eat it.

Mexican corn on the cob

As corn originated in Mexico and even today is a huge part of the country’s diet and heritage it only seemed fitting to include a recipe for corn on the cob Mexican style. We love this recipe as the spice of the chillies is perfectly juxtaposed with the creamy sweetness of the corn.


  • 4 X corn cobs
  • 100 grams of butter
  • Zest of 1 lime
  • 2 tsp of freshly chopped chillies or chilli powder (mild or hot depending on your palette)
  • Lime wedges to finish


Soak the corn cobs in cold water for about 15 minutes while you heat a barbecue or griddle pan and once hot place the cobs on the heat. Leave to cook for half an hour or until tender, turning throughout.

Mix the butter with the chopped chillies and lime zest. Once the sweetcorn is cooked take of the heat and slather in the butter. Serve with a wedge of lime for squeezing.

Corn on the cob with garlic and parmesan

In our book any recipe is elevated with the introduction of garlic and cheese and this tasty dish is no exception.


  • 4 x corn cobs
  • 100 grams of butter
  • 4 x crushed garlic cloves
  • 50 grams of finely grated parmesan


Start by cooking the sweetcorn. Boiled in water until tender is fine. While the corn is cooking heat the butter in a pan until it starts to brown and gives off a nutty aroma. Add the crushed garlic and swirl around infusing the flavours.

Once the corn is cooked pour over the browned garlicky butter and generously sprinkle with the parmesan. Enjoy

Charred corn and halloumi pancakes

Who doesn’t love pancakes? There is something so wholesome about warm savory pancakes fresh from the pan and with this recipe there is again a wonderful contrast between the sweetness of the corn and the intense saltiness of the cheese. Give it a go for breakfast, lunch or dinner.


  • 4 x corn cobs
  • 200grams plain flour
  • 1 tablespoon olive oil
  • 1 tablespoon baking powder
  • 1 finely chopped red chilli pepper
  • 20grams fresh coriander
  • 15grams chopped coriander
  • 1 egg
  • 350 grams milk
  • 120 grams cubed halloumi
  • 125 grams Greek yogurt
  • Siracha chilli sauce to taste
  • Lime wedge to serve


To begin this recipe you need to griddle or barbecue your sweetcorn until slightly charred and cooked through. Next use a knife to remove the kernels and set them aside in a bowl.

Now prepare the batter by combining the flour with the baking powder, chili and chopped coriander. Using your spoon craft a well in the centre of your mixture. Mix together the milk with the egg and add this to the well. Whisk gently until glossy and smooth. Add the sweetcorn and the halloumi.

Put a dash of your favourite oil into a pan and heat to a medium temperature. Carefully spoon dollops of your mixture into the pan. Cook until golden, this should take about 2 minutes and then flip and leave for two minutes on the next side. In the end you should have approximately 12 pancakes.

Mix the yogurt and the chilli sauce and heap generously onto the pancakes, along with the coriander and the lime wedge squeezed for freshness.

We hope these recipes have got you as enthused for sweetcorn season as we are! Let us know what you favourite thing to do with sweetcorn is, we love to here from you guys and get some more inspiration.

Ben Loughrey
Farm Shop Manager, Over Farm

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