Sunday, June 20, 2010


It's everywhere. It's in everything.

Corn is used to make fabrics, medicines, fuel, fishbait; is turned into alcohol and drinks; is the base of most lollies and sweets; is even represented in modern art; is one of the most traded commodities on earth and is the namesake of an American hardcore rock band...
But most importantly, corn tastes bloody good steamed, shoved on a stick, rolled in butter and sprinkled with salt.

I have a somewhat unhealthy relationship with corn. Every single day throughout highschool I would steam a corn cob in the morning, wrap it in aluminium foil and take it for lunch. Yes, this daily ritual did make my bag smell but it was an addiction too delicious to give up.

Corn Pikelets with Roasted Tomatoes and Pesto
(adapted from delicious. magazine)

For the pikelets:
2 eggs
200g fresh ricotta
1/2 cup buckwheat flour
1/2 cup self raising flour
1/2 cup buttermilk (or just normal milk)
3 corn cobs, kernels sliced off
2 spring onions, finely chopped
Salt and pepper

For the pesto:
1 cup basil leaves
1/3 cup almonds
2 garlic cloves, minced
Small chunk of parmesan cheese
1/3 cup extra virgin olive oil

Salt and pepper
20 cherry tomatoes, still on vine

Whisk eggs and add in milk, salt and pepper, flours and spring onions. Lightly break up the ricotta and fold into the mixture along with the corn kernels. Set aside.

To make the pesto, blend together all ingredients, pouring the olive oil into the mixture slowly as it blends to aid in the emulsification.

Roast the tomatoes, still on their vines, on a tray in a hot oven for about 10-15 mintues until blistered and slightly wiltered.

While this is happening, heat a small amount of oil in a medium pan. Dollop pikelet sized amounts of the corn batter into the pan. Brown both sides, and put onto a lined tray to reheat in the hot oven with the tomatoes roasting away inside.

Serve pickelets with roasted tomatoes on top and a drizzle of the pesto on the side.


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