Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.
Ingredients
- 140 g unsalted butter plus extra to serve
- 500 g frozen corn kernels defrosted and patted dry
- 150 g Greek-style yogurt
- 2 large eggs
- 1 scotch bonnet chilli finely chopped (optional, see notes)
- 1 spring onion finely chopped
- 5 g fresh ginger peeled and finely grated
- 1½ tsp medium curry powder
- 1½ tsp finely grated lime zest
- 100 g quick cook polenta
- 80 g plain flour
- ½ tsp fine salt
- 6 tbs maple syrup plus extra to serve
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- flaked salt to serve
Servings:
Instructions
- Preheat the oven to 200°C fan/220°C. Grease and line a 20cm cake tin.
- Melt the butter in a medium saucepan over a medium heat for 5-6 minutes, stirring often until the butter foams and then turns a deep golden-brown. Add the corn and bubble away for 4 minutes, stirring every so often. Remove from the heat and leave to cool for 10 minutes.
- While the corn and butter mixture is cooling, put the yogurt, eggs, Scotch bonnet, spring onion, ginger, curry powder, lime zest, polenta, flour, salt and 3 tablespoons of maple syrup into a food processor, but don't blitz yet.
- Once cool, set aside 140g of the corn and butter mixture in a small bowl to use later. Add the remaining corn and butter to the food processor, then add the baking powder and bicarbonate of soda.
- Pulse about 3-5 times, just until the mixture comes together. Don't overmix, you want a textured batter with small chunks of corn, not a smooth batter.
- Transfer the batter into the prepared tin, then spoon the reserved corn and butter evenly over the surface. Bake for 20 minutes, then evenly drizzle over the remaining 3 tablespoons of maple syrup and bake for another 15-20 minutes, or until crisp and golden brown on top.
- Leave to cool for 15 minutes. If you have a blowtorch, use it to char the corn in places. Drizzle over some more maple syrup (I like a lot!), sprinkle with flaked salt and serve with a slab of butter alongside.
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