Cooking with sweet corn
Sweet corn is grown in every state in Australia and is harvested year-round, except for the winter months. In fact, sweet corn is the second most widely grown crop in the world, following only rice. Although low in protein and fat, sweet corn is high in vitamin C, the B vitamins, magnesium and potassium. It is incredibly versatile and despite its natural sweetness can be used in sweet or savoury dishes. Try these delicious corny dishes: Mexicola salad; bacon corn rosemary muffins; steamed corn with chilli butter; sweet corn, potato and asparagus pizza; gluten-free sweet corn bread; sweet corn and pumpkin salad; sweet corn purée with baked cauliflower and spinach; corn, kale and mushroom bake; and cheese, corn and chive muffi ns.
Bacon Corn Rosemary Muffi ns
Recipe / Georgia Harding
These bacon, corn, rosemary muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make and my kids’ favourite snack.
Makes: 10 muffins
100g cheddar cheese, grated
1 small red onion, peeled & very finely diced
120g zucchini, grated
1 sweet corn cob, kernels removed from cob
2 rashers bacon, diced
1 tbsp fresh rosemary leaves, finely chopped
230g gluten-free flour
1 tsp sea salt
Ground black pepper, to taste
3 tsp baking powder
2 free-range or organic eggs
180mL milk, of your choice
Preheat oven to 200°C.
In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper
