The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
- 75g butter
- 1 onion, finely chopped
- 3 corn cobs
- 1 tsp sugar
- 125ml single cream
- grated cheddar or mozzarella
MethodCut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
- Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.
- 6 rashers unsmoked streaky bacon
- 25g butter
- 2 chopped onions
- 650g corn (use canned, drained, or frozen)
- 100ml double cream
- 3 tbsp chopped parsley
- Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
- Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
- Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.
- 1 fennel bulb, cut into wedges
- 140g baby plum tomato, cut in half
- small bunch rosemary, leaves only, finely chopped
- 2 garlic cloves, crushed
- 2 tsp rapeseed oil
- 4 lamb cutlets, trimmed of any fat
- 1 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- ½ red pepper, finely chopped
- 325g can sweetcorn, drained
- 1 tbsp low-fat crème fraîche
- Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.
- For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.
- Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.
- Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.