Curated from Recipes | The Guardian — Here’s what matters right now:
Three ways to use naturally sweet corn to elevate a dish: charred with a spicy prawn spaghetti, creamed in a cacio e pepe, and in a fiery croqueta filling Sweetcorn is saturated with nostalgia and the bittersweet taste of summer coming to an end. It has a short season and, when it’s freshly picked, it’s so sweet that you can chomp it right off the cob. I reserve some to eat straight from the grill slathered with butter, then dabbed with a wedge of lime rolled in chilli powder to recreate a favourite Kenyan street food snack from my childhood. I find the combination of hot chilli with naturally sweet corn an irresistible one, so both of today’s recipes have a jolt of something fiery. Continue reading...
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Original reporting: Recipes | The Guardian