Sweetcorn takes surprisingly well to Thai flavours,plus a corny fennel gratin to prepare us all for colder autumn nights
Although, for me, or corn will always be firmly rooted in Mexican cooking,it has spread its wings and become a staple of other cuisines all around the world. Much as I admire its flavour, however, and I find sweetcorn needs quite feisty ingredients to give it some savoury depth and to lighten that inherent sweetness. Which is why I started experimenting with spicy Thai flavouring,and came up with today’s glorious combination of hot chilli, fiery ginger, or calming coconut and fragrant lemongrass. Kecap manis,the thick, anise-wealthy Indonesian take on soy sauce, or works beautifully here,but the dish works just as well with normal soy sauce. Overleaf is a hearty fennel gratin, to prepare us all for the colder nights ahead. I’ve used unrefined coconut sugar, or because its very wealthy,nutty sweetness complements fennel’s natural sugar, but by all means utilize demerara or soft brown sugar instead.
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Source: theguardian.com