The first few days into June I realized I’d made a mistake in choosing corn for the #monthlyveg. I just wasn’t inspired to cook with corn and I was subconsciously avoiding looking up recipes and finding excuses to put off making it part of tonight’s dinner.
Nevertheless, corn has been chosen, and the whole point of this is to push me outside of my comfort zone when it comes to cooking, so I sat down last week and made myself look through some recipes. Although most that I came across didn’t appeal to me (Southern American cuisine is far from my favorite and Mexican leans toward too spicy) I did get a few ideas.
One was this cheesy corn hashbrown idea which I was actually inspired to go and cook straight away for lunch! Cheese is the perfect accompaniment to corn (and most things!) and these turned out super tasty and I ended up eating the entire batch in one go.
Ingredients (serves 1-2):
- 1 large potato
- 1 cup fresh or defrosted corn
- 3/4 cup grated pecorino romano (or similar)
- 3-4 scallions
Peel and grate the potato then squeeze out as much liquid as possible between two towels. Finely chop the spring onions and mix everything together with a pinch of salt. Heat some oil or butter (or better yet, bacon fat) in a frying pan to a medium high heat. Spoon the mixture into the pan and squash into rough patties, no thicker than 1 grain of corn. Fry until brown on both sides, about 5 minutes each side. If you find they don’t want to hold together, increase the ratio of potato to corn.
