Sweetcorn Medley

A late summer vegetable ‘Succotash’

Sweetcorn, courgettes and tomatoes share a season and thrive in the same conditions making them natural partners, but all with their own unique flare. Sweetcorn with its butter glow and intense sugars, courgettes with a delicate floral herbaceous character and subtle crunch when only just cooked, and then tomatoes bring balance of texture and flavour. 

An effortlessly versatile recipe to explore culinary creativity, either as a side dish or the main event. 

Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:
2 ears of corn
A thumb of butter
A dessert spoon of rapeseed oil
2 courgettes (yellow or green)
125g +/- cherry tomatoes
2 dessert spoons apple cider vinegar
2 spring onions
A small bunch of marjoram or oregano
Sea salt crystals & fresh ground black pepper


1. This is a quick recipe with the most time being taken preparing the vegetables, so this is where to begin. Shuck the corn and begin to gently soften in a sauté or saucepan, with the butter and oil over a low heat for around 5 minutes. Season with a little salt, begin with half a teaspoon.

2. While the corn is cooking dice the courgette and half the cherry tomatoes then add the courgettes to the corn, then over a medium heat cook for a few minutes, making sure to keep the courgettes crunchy. 

3. Slice the spring onions while the courgettes are cooking then add the tomatoes and vinegar. Turn the heat up to maximum for a minute or two until the tomatoes release their juice. 

4. Remove from the heat and add the spring onions, picked herbs, salt and fresh ground black pepper to taste. 


Serve with any BBQ, with fish and shellfish, pork chops, chicken or simply as it is with fennel top scones or really crusty bread. 


Chef Notes:
1. Spice things up a bit with a fresh chilli or two for some heat or add crushed fennel and coriander seeds for a more aromatic flavour. 
2. Try cooking the corn in its paper whole directly on hot embers of a BBQ for a smoky flavour.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer