BAKING CORN RECIPES

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CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Corn Chowder | Vegetables Recipes | Jamie Oliver Recipes image

To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

1 stalk celery
1 medium onion
olive oil
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives chopped, or parsley

Steps:

    1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
    2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
    3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
    4. This is delicious with a crusty brown roll or a Parmesan crisp.

Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre

CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES



Corn salsa recipe | Jamie Oliver corn salad recipes image

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

4 corn on the cob
½ a bunch of fresh coriander
½ a fresh red chilli
4 spring onions
3 ripe tomatoes
sea salt
2 limes
1 tablespoon extra virgin olive oil

Steps:

  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

More about "baking corn recipes"

CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
    1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
    2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
    3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
    4. This is delicious with a crusty brown roll or a Parmesan crisp.
See details


CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving
  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
See details


CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
    1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
    2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
    3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
    4. This is delicious with a crusty brown roll or a Parmesan crisp.
See details


CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving
  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
See details


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