The Hawkesbury, Nepean Valley and South West Sydney are producing some beautiful sweet corn. I grew up in the Hawkesbury area and you always new when corn was in because every green grocer had pallet size bins full out the front. Being grown local the shops get them direct and it is one of the best value vegetables at the moment.
Sweet corn is from the maze family, it is harvested when immature when the kernels are in milk stage compared to field corn which is harvested when the kernels are hard and dry, and are used as a grain.
Corn is a quick and easy compliment to any meal just peel back the leaves and boil for a few minutes. We are using it in a risotto at the moment with prawns & Basil.
To make a corn puree to use as soup, a sauce or in risotto, just cut the corn off the cob, and use the cob to make a vegetable stock with onion, celery & garlic. It only takes 20 minutes to get a nice flavoured stock. Strain the stock. Then for the puree sweat off a diced brown onion, celery even add a little fennel & garlic. Then add in the corn kernels a pinch of salt and cover with the stock. Simmer for 15 minutes then puree and strain.
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