Sweetcorn – growing,
cooking and preserving
I’m
not sure how much I have written about this wonderful vegetable before now. I
think I may have included it among other vegetables and that is a shame as it
is one on the most useful vegetables we can grow.
Over
that last number of years as I have tried to grow it, I have found the seeds to
be most reluctant to germinate – no matter which seed producer I have used nor
in the different propagating systems I have used.
I
have now found it useful to buy and sow 2 – 3 packets of seeds, possible 2
seeds to a pot. [Of course I have found that 2 seeds will germinate in one pot
but, none in another!] At least I have found that, at the transplanting stage
these strong seedlings will easily separate and be planted successfully as
individual productive plants.
For
me to end up with 30 plants, more or less, will give me a reasonable harvest
and that has taken 3 packets of seeds this year.
I
have watched gardening programmes and read articles is gardening magazines
where everything grows perfectly on perfect land. I am inclined to mistrust
them as I think they do not reflect the ordinary gardener’s experience. I
totally applaud Monty Don’s programmes where he is very prepared to discuss his
failures as well as his success and to ask for others’ comment.
My
own opinion is that experienced gardeners must also share their failures, ask
for advice from others and talk through different strategies. So, this is very
much about doing just that.
I
have tried to grow sweetcorn in Bristol for the last seven years. There has
been only one year when I could really say I had no harvest – the cobs had not
pollinated and although there were a few kernels on the available cobs, they
were not worth harvesting.
My
first problem has always been with germination – I have tried in a propagator,
in my house at room temperature, in my poly-tunnel. Now, as I have said I just
sow lots. Of course, it is possible to sow directly into the ground but do so
in blocks rather than in rows as they really do need the neighbouring plants to
ensure pollination.
The
second problem has been with the pollination. I have learned that it is
important to transplant the young plants really closely together – 20 cm –or 8
inches apart approx. [I have also noted that where sweetcorn is grown on a
field scale, the plants are possibly even closer. Sweetcorn cobs are pollinated
from the ‘flower heads’ at the top of each plant whose pollen is dropped onto
the female flowers – the ‘silk’. If they are too far apart this pollination
will not happen.
As
is probable for most growers, I rarely harvest more than 2 cobs from each plant
grown outdoors – I always grow outdoors as my poly-tunnel space is much too
precious to grow plants which can happily grow outdoors. I have had friends
tell me that they can harvest 3 or more useful cobs in conditions similar to
mine. I would be delighted if anyone who has this success would let me know
their secret. Although I plant into ground which has been well manured in the
previous season, it is probably a good idea to feed and water the plants well
when the cobs start to develop.
When
the ‘silk’ at the tops of the cobs has turned brown or black it is time to
harvest the cobs. Bend ttem back from the stem to break them off. When empty the
stems can be composted along with the outer leaves. Do harvest before pigeons,
rats, mice, etc start to harvest before you.
Now,
hopefully, you will have several bags and buckets of sweetcorn cobs to deal
with. Of course some will go on the BBQ and do enjoy as it will be a year
before your next fresh harvest.
Varieties
Always
choose varieties for your situation, your ground, your tastes and what you wish
to do with them. The seed catalogues are coming out to our houses now [if
you don’t receive catalogues from the companies you wish to buy from, contact
them and give them your details]. I find the sweeter ones are delightful to
eat, uncooked, straight from the cob – thoughts of warm, late summer days,
snapping the cobs from the stems, stripping them and eating – total sunshine –
yummy!
Preserving and storing
The
cobs, even within their protective sheaths or leaves, will soon start to dry
out whether on the stalk or off it. You probably have about a week – maximum -
to start to deal with the cobs. They might sit a little longer in the fridge but, doubtful.
Now,
what can you do with them?
Of
course you can freeze – as kernels – they do freeze to be used
successfully throughout the winter and spring months and like peas, they do
freeze well. Cut straight off the cobs and freeze in suitable containers or, blanch
for a couple of minutes, cut off the cobs and freeze in suitable containers.
While
I haven't done it, you can probably blanch then freeze whole cobs.
My
friend on the allotment, tells me he slices the cobs, blanches then freezes them
for use in the next year’s BBQs. I haven’t tried this but, he is a bit of an
expert.
For
me, I always look for way to store produce for winter use. While I do like the
odd cob steamed or boiled and served with loads of freshly cracked black pepper
and top class salted butter, this does not use the number of cobs my small plot
produces and as I have said above, this is not because my output is
outstanding.
My
family is particularly fond of Sweetcorn relish and the stuff you can buy is,
for a fairly small jar a ridiculous price – I do realise that the jars and lids
are expensive. Nonetheless, do try a couple of the recipes below.
Sweetcorn Relish
1
6
corncobs – remove the kernels
1 sweet red pepper – finely chopped
1
large onion – finely chopped 3 large garlic cloves –
finely chopped
1
– 2 fresh hot chilli peppers(keep the seeds in if you like it very hot)
500ml
(1pint)white vinegar
250g
(9oz) white sugar 1 –2 tsp
salt ( to taste)
1
dsp. yellow mustard seed 1 tsp mustard
powder
½
tsp ground black pepper ½ tsp turmeric
1
Tblsp cornflour – blended with a little water or a little extra vinegar
Method
·
Put
the sugar and vinegar into a large pan over a low heat and stir until the sugar
has dissolved.
·
Add
the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer
gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.
·
Add
the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.
·
Add
the blended cornflour and stir in well.
·
Bring
to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.
·
Pot
up in hot, sterilised jars. Cover and label.
Sweetcorn Relish
2
3
kg sweetcorn kernels – approx. [if using fresh sweetcorn, remove the husks from
the cobs and blanch – allowing 2-3 minutes to allow the kernels to release from
the cobs], this is time consuming and a little messy- or use frozen kernels
2
large or 3 medium onions – finely chopped
1
large red pepper and 2 large peppers – de-seeded and de-stalked and chopped
finely
1½
pt [1 litre] white vinegar
1
lb [ ½ kg] white sugar
Chillies
– depending on how hot you would like your Relish, choose your chilli varieties
carefully and if not sure leave out the seeds which contain most of the heat
[for varieties, do check out the Scoville scale of the chilli you intend to
use. If you are adding powdered chilli, add a little at a time and re-taste
frequently.
1
Tblsp. Salt 1
tsp. turmeric
1
Dsp. mustard powder 1
dsp. wholegrain mustard
1
tsp freshly ground black pepper 1
tsp ground pimento [ Allspice]
1
tsp. ground black pepper 1
tsp. ground turmeric
Method
1.
If
using fresh sweetcorn – remove the outer leaves and stalks
2.
Plunge
the cobs into boiling water for 2 – 3 minutes to blanche / par cook. Then
remove the kernels from the cobs.
3.
Place
the kernels with the onions, garlic and chillies into a pan with the vinegar.
4.
Remove
the stalks and seeds from the peppers and finely chop. Add them to the pan.
5.
Add
the spices and stir well then cook gently until
the sweetcorn and peppers are cooked [soft] and the onions are well
cooked – they should be semi- transparent. Do not let the mixture ‘catch’.
6.
Bring
the mixture to the boil and continue until the mixture thickens.
7.
You
may add a little blended cornflour to the mix if you wish to thicken it further
– then bring to the boil for a few minutes to ensure the cornflour is cooked.
8.
Pot
up min hot, sterilised jars, cover and label.
Other Recipes
for Sweetcorn
Quick Sweetcorn and Ham
Pizza
For
the pizza base – I suppose you could use a bought
prepared pizza base though, they are not to my taste. You can also make a yeast
dough for the base but then it is no longer a ‘quick pizza’.
This
base is for a scone mix and will work well for any savoury or sweet topping and
is great for a quick lunch dish.
8
oz [225g] plain flour
½
tsp salt
1
tsp baking powder
2
oz [50g] butter
¼pt
[150ml] milk approx. or enough to give a soft dough
Method
·
Sieve the flour, baking powder and salt
into a bowl and rub in the butter until like fine breadcrumbs.
·
Using a round-bladed knife [or your
hands, if you prefer] mix in enough milk to give a soft but workable dough.
·
Kneed the dough together then put out
onto a floured board. Shape into a round and roll out until about ½ inch [1cm]
thick. Try to keep it in a round.
·
Place the dough on a floured or greased
baking tray.
The Topping
1
large red onion
1
sweet green or red pepper
1
oz butter [25gm]
2
good slices thick ham or gammon [not cooked ham though it will do, you may need
more]
4
– 6 medium closed-cap mushrooms –optional – sliced.
7oz
[200g] sweetcorn kernels, approx.
Freshly
cracked black pepper
1
tsp chopped fresh marjoram or oregano if available [ it usually keeps going all
year – a little]
1
tsp chopped parsley
4
– 6 oz [100 – 175g] grated meltable cheese. Cheddar is the most popular but Gruyère
is definitely ‘the business’. Blue Stilton is also good.
Method
·
Melt the butter in a pan and sweat the
onions and red or green pepper.
·
Chop the ham or gammon into pieces and
add to the onion in the pan, fry gently.
·
Add the mushrooms [if using]. Add
freshly cracked black pepper but not salt – there is enough in the ham/gammon.
Add the herbs. Mix in well
·
Mix in the sweetcorn kernels and spread
the mixture on top of the pizza base.
·
Sprinkle the cheese on top evenly.
·
Bake in a hot oven - 220°C or No 7 gas
until the top is golden brown.
·
Serve immediately with a crisp salad.
Sweet-Corn Fritters
2
– 3 fresh corn cobs – blanch the cobs for 2 or 3 minutes in boiling water then cut
the kernels from the cobs
4
oz [100gm] plain flour Pinch
salt
2
tsp baking powder Milk to mix
¼
tsp chilli powder freshly
cracked black pepper
Method
·
Sieve the flour, salt, pepper, chilli
and baking powder into a bowl.
·
Add enough milk to give a creamy batter.
Beat well until smooth.
·
Add the corn kernels and mix well.
·
Drop the mixture from a large spoon onto
a hot, greased griddle or heavy flat pan.
·
When brown on one side [ bubbles will
start to burst on the top of the fritters] turn over and brown on the other.
·
Keep warm on a clean cloth/ teatowel.
·
Serve with fried or roast chicken and
fried bananas or plantain.
Sweetcorn Soup
8oz
[225g] sweetcorn kernels (fresh, tinned or frozen)
2
good sized leeks – washed thoroughly and sliced
2
medium potatoes – washed, peeled and cut into small cubes
1
stick celery – washed and sliced
1
Tblsp. rape-seed or olive oil
1
oz [25g] butter
1
pt [570ml] vegetable stock
¼
pt [275ml] milk – you may use cream if you wish
Freshly
ground black pepper and salt to taste
2
oz [50gm] cheddar cheese
Method
·
Wash and slice the leeks – if, like me
you are using leeks from the garden or the allotment and they are a bit mucky,
slice into short lengths, it is easier to remove any mud or grit.
·
Put the oil and butter into a large
saucepan and heat gently.
·
Add the leeks and celery and sweat [cook
gently without colouring – don’t allow the leeks to brown as this will make
them bitter] until soft.
·
Add the cubed potatoes and the sweetcorn
kernels. Mix in well but don’t allow to stick.
·
Add the stock and black pepper and stir
in well.
·
Bring to the boil, then simmer gently
until the vegetables are well cooked and soft.
·
Add salt to taste and milk or cream.
Bring back to the boil briefly.
·
Serve in a tureen or in individual
dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch
the cheese can be ‘toasted’ on top.
·
Serve immediately with warm crusty
bread.
