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Recipe of the Month

Sweet Corn Salad

Sweet Corn Salad

8 servings

2 x 200g tins sweetcorn
½ orange pepper
100 g cucumber
100 g baby plum tomatoes
2 spring onions

For the dressing:
1 Tbsp lime juice
1 Tbsp olive oil
2 tsp honey


  1. Prepare the vegetables: drain and rinse the sweetcorn, de-seed and finely cube the pepper, finely cube the cucumber, ¼ the tomatoes, trim and chop the spring onions.

  2. Place all the vegetables in a large bowl and mix together until well combined.

  3. Place the dressing ingredients in a small bowl or glass and whisk until combined.

  4. Drizzle the dressing over the salad and mix again to coat the vegetables.

  5. Cover and pop in the fridge until ready to serve.

(Source: Eats Amazing)

Corn Fritters

Corn Fritters

10-12 fritters

3 cups corn kernels (thawed, if using frozen. 3 large ears of corn if using fresh)
2 eggs
1 cup white whole wheat flour (or all purpose flour)
2 tablespoons cilantro leaves diced
½ teaspoon salt or more to taste
2-4 tablespoons Olive oil for frying
Optional: Lime juice and extra cilantro for serving


1. Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.

2. Add the rest of the ingredients and mix well. You will have a lumpy mixture with the consistency of pancake batter. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!

3. Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through. Serve with some fresh cilantro and a squeeze of lime juice.

(Source: High Chair Chronicles)

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