Sweetcorn with Broccoli

Tinned sweetcorn and fresh corn on the cob are two totally different things, but both have their distinct advantages and are equally good for you (sweetcorn is high in ferulic acid which seems to be pretty antioxidant-y when you Google it). Corn out of a can in particular is very quick to prepare and is delicious griddled or fried with some chilli and garlic. A squirt of lime and some chopped coriander makes it almost Mexican, and it's good with other South American food too; maybe some fried beans or squash, or some guacamole and flatbread...


  •  1 large Can Sweetcorn
  • 2 or 3 Stalks Sprouting Broccoli
  • OR Normal Broccoli OR Asparagus
  • Fresh Red or Green Chilli
  • 1 Clove Garlic
  • Olive Oil
  • Lime
  • Salt & Pepper
  • Fresh Coriander or Parsley

Drain the can of Sweetcorn

Wash and finely slice a few stalks of Purple Sprouting Broccoli (normal stuff is fine, but harder to chop into neat slices!  Asparagus is also good if in season)

Peel the clove of Garlic and crush or finely chop.  Also finely chop as much fresh Red Chilli as you fancy (dried flakes are good too)

Put a frying pan on a high heat and add just a drop of Olive Oil

Add the Broccoli and fry for 1 or 2 minutes on a fairly high heat, stirring

Add the Sweetcorn and fry for another 3 or 4 minutes, maybe even 5 if you like a little bit of charred-ness to the Corn

Now turn the heat down a little and add the crushed Garlic and chopped Chilli (or flakes).  Fry for a minute or 2, stirring so that the Garlic doesn’t burn but it does cook

Remove from the heat, squeeze half a Lime over the Sweet corn and season with a pinch of Salt and some Black Pepper.  Taste and adjust the seasoning if necessary

Serve just out of the pan, or cooled – whatever suits what you’re eating.  Chopped Coriander or Parsley are good additions

Is excellent served with some white fish, or with some barbequed spicy chicken

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