IF YOU grow or buy whole corn on the cob, you need to cook it as quickly as you can because, like peas, the natural sugars will turn to starch soon after picking. Corn on the cob needs little cooking, just a few minutes in boiling water. Add a little butter and some black pepper and then it is ready to eat. As well as counting towards your five a day, sweetcorn provides fibre too.
MINI SWEETCORN FRITTATAS
Makes 12
butter for greasing
2 spring onions
2 heaped tbsp sweetcorn
25g cheese
8 eggs
200ml milk
freshly ground pepper
2 chives (optional)
Preheat the oven to 200°C/gas 6. Grease a 12-muffin tr
ay with butter. Wash and trim the spring onions and use scissors to cut into 1cm pieces. Don't use the thicker base.
Put the chopped onion and sweetcorn into a small bowl and mix them together. Divide the mixture between the muffin moulds (you will have 12 small spoonfuls).
Grate the cheese and divide it evenly between the muffin moulds. Crack each egg into a small bowl and then add to a large mixing jug. Whisk the eggs using a fork and then whisk in the milk.
Add a few twists of black pepper and pour the mixture equally between the muffin moulds. Snip the chives into very small pieces with scissors, and sprinkle a little on top of each mould.
Put the tray in the oven and bake for 15 minutes or until the frittatas have set. Allow them to cool for five minutes. Ask a grown-up to help you to loosen them off with a palette knife, and then turn them out.
Fi Bird
(
www.stirrinstuff.org)
The full article contains 287 words and appears in Scotland On Sunday newspaper.
