Nothing-quite beats grilled sweet corn dripping with melting butter.

Besides tasting great, sweetcorn is good for you. It’s naturally low in calories, while making a great choice as one of your five a day.

Sweetcorn is a starchy vegetable as well as a functional food. Starchy means it ‘s high in carbohydrate content which our bodies ned for mental and physical energy. Functional means it contains multiple nutrients like Vitamin C, Foliate, Thiamine, Iron, Phosphorus, Calcium and Niacin and it’s also very rich in Vitamin A,all of which can bring health benefits.

Here in the UK Barfoots of Botley, grow sweet corn in Sussex with genuine love and care, making sure that this popular vegetable is available for children and adults, who love its sweet flavour and versatility.

Sweet corn works well as a side dish, starter, or an ingredient in soups, salads or casseroles. By combining it with other foods, you can boost the nutrient content even more.

Here are a few great recipe suggestions for you to try:

Spicy Sweet Corn and Black Bean Burgers (Serves 4)

A tasty burger which works perfect fried or on the BBQ.


For the burger patties

1 tablespoon olive oil
1 small onion
2 cloves garlic
1 jalapeno pepper
Half a red pepper,
1 x 400g can black beans, drained and rinsed
195g fresh sweet corn, removed from the cob
50g plain bread crumbs
2 teaspoons cumin
½ teaspoon curry powder
¼ teaspoon cayenne pepper
1 teaspoon dried oregano
Salt and pepper
50g plain flour (or as needed) 

To serve

Burger buns
Sliced cheese
Shredded lettuce
Sliced tomatoes
Sliced avocado
Condiments of your choice 


Place onion, jalapeno and garlic in a food processor and blitz until the ingredients are diced finely.

Add the sweet corn, black beans, cumin, curry powder, oregano, and cayenne. Season with salt and pepper and then blitz into a well mixed.

Place mixture into a mixing bowl, cover with cling film and place in the refrigerator for at least two hours.

Remove chilled mixture from refrigerator and stir in breadcrumbs. Divide the mixture into four equal burgers (patties) and coat both sides with flour.

Pour the oil into a heavy frying plan over a medium heat and cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through. Alternatively pop on your BBQ and cook for 5-7 minutes each side until heated through.

 Remove patties from heat and place onto burger buns. Assemble burger with toppings such as lettuce, avocado, tomatoes and cheese and condiments of your choice and serve.

Mexican Elotes (Serves 6)

Mexico’s finest street food! The humble corn on the cob is grilled or placed on a BBQ then spread with a homemade sauce of cheese, chilli, lime and mayonnaise.


6 corn on the cobs
80g mayonnaise
2 tablespoons sour cream
½ teaspoon chilli pepper, plus more for serving
2 teaspoons of juice from a lime
Pinch of salt 
60g grated cotija (Mexican cheese) or Parmesan cheese if not available 
Lime wedges for serving 


Prepare a medium hot grill or BBQ.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Meanwhile mix mayonnaise, sour cream, lime juice salt and chill pepper.

Roll the corn cobs in mayonnaise mixture. Sprinkle with cheese and more chilli if desired and serve with a lime wedge. 

Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce (Makes about 12 cakes)

An authentic Thai street food recipe that makes a great alternative to Thai fishcakes.


275g fresh sweetcorn, removed from the cob
1 tbsp kaffir lime leaves (finely sliced) 
2 tbsp fish sauce
1 heaped tsp red curry paste
1 tsp brown sugar
2 tbsp cornflour
Vegetable oil for frying
1 egg 


Place 2/3rds of the sweetcorn in a blender together with all ingredients apart from the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.

Heat a wok or a frying pan and add about 3-4 tablespoons vegetable oil and heat gently.

Spoon a rounded tablespoon of the mixture into the hot oil.

Cook about 8 - 10 fritters and a time, and turn them over to cook on both sides.

Drain on kitchen paper and keep warm. Serve with sweet chilli

Poppy Watt