"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."
"Heat up a griddle or chargrill pan, then grill the corn for about 10 minutes, until charred all over. Slice the kernels off the cobs with a sharp knife and reserve the cobs. Put a large saucepan of water on to boil for the pasta and add a tablespoon of salt and the reserved cobs they will add flavour to the pasta."
Sweetcorn evokes nostalgia and signals the end of summer, with a short season and exceptional sweetness when freshly picked. Grilled corn can be eaten straight from the cob or prepared with butter, lime and chilli powder as a Kenyan street snack. The contrast of hot chilli with naturally sweet corn features prominently across recipes, delivering a bright, spicy-sweet profile. The charred sweetcorn, prawn and green chilli spaghetti uses jalapeños for fragrant heat, charred kernels, reserved cobs to flavor the pasta water, garlic, lemon zest and quick-cooked prawns tossed with spaghetti. A separate recipe pairs sweetcorn with gochujang and cheddar in croquetas.
Read at www.theguardian.com
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