In season sweet corn
The Australian Women's Weekly Food|Issue 78 2022
The versatility of this vegetable will a-maize you! First grown by American Indians, it is a variety of sweet maize, perfect for soup, quiche and to create a umami blast of flavour on the barbecue.

Miso corn ramen soup

Miso corn ramen soup

PREP + COOK TIME 45 MINUTES SERVES 4

1 barbecued chicken (900g)

4 corn cobs (1.6kg)

6 green onions (180g)

8 x 18g sachets instant miso soup

with wakame (145g)

180g ramen noodles

2 tablespoons extra virgin olive oil

1 Remove stuffing from chicken; reserve for another use. Carefully remove skin from chicken in large pieces; reserve. Remove meat from bone, then finely shred. Place chicken carcass in a large saucepan with 2.5 litres (10 cups) water.

2 Remove the husks and silks from 3 corn cobs; discard. Cut kernels from cleaned cobs, reserve kernels; add cobs to saucepan. Trim 5cm off the top of the green onions; add tops to pan. Thinly slice the green onions.

3 Add remaining corn cob in the husk to the pan; bring stock to the boil. Cook the corn cob in husk for 5 minutes; remove from pan. Reduce heat; cook stock, covered, for a further 15 minutes. Strain stock through a fine sieve into a large bowl; discard solids.

4 Meanwhile, heat oil in a large saucepan over medium heat; cook reserved corn kernels and two-thirds of the sliced green onion for 5 minutes or until tender. Add strained stock and miso soup sachets; bring to the boil. Add noodles and shredded chicken; cook for 2 minutes or until the noodles are just cooked.

5 Heat a large non-stick frying pan over high heat; cook chicken skin for 2 minutes or until crisp.

6 Remove husk and silks from cooked corn cob; cut kernels from cob.

7 Ladle soup into bowls; serve topped with kernels, crisp chicken skin and the remaining sliced green onion.

Test kitchen notes

Make the soup base ahead of time; refrigerate until required. Reheat, then add the shredded chicken and noodles just before serving. For a little bit of a kick, add freshly chopped chilli to the stock at the end of step 3.

Corn & capsicum quiche

Test kitchen notes

For a clever shortcut, use store-bought pastry sheets or ready-made pastry cases.

Corn & capsicum quiche

PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION)

285g jar piquillo peppers

2 tablespoons extra virgin olive oil

2 medium leeks (700g), thinly sliced

1½ cups (240g) fresh corn kernels

or frozen corn, thawed

3 eggs

300ml pouring cream

½ cup (125ml) milk

¾ cup (120g) cheddar, grated

PASTRY CASE

1¾ cups (260g) plain flour

1 teaspoon fine salt

150g cold butter, chopped coarsely

1 egg yolk

2 teaspoons lemon juice

1 tablespoon iced water

1 Make pastry case

2 To make filling, drain piquillo peppers; pat dry with paper towel, then chop finely.

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