Vegetable prices here in New Zealand are absolutely ridiculous this summer. If mortgaging your house to keep up a steady supply of the green gold aka, avocados is not your jam, then you’ll be looking to purchase in-season produce whose price point reflects the fact that it’s IN SEASON lol.
And that brings us to corn.
I can’t think of anyone I know who doesn’t love fresh, kiwi grown sweetcorn. It’s the perfect summer vege, it stays fresh in its husk in the fridge, travels well and can be enjoyed in a variety of ways.
After travelling in Japan for 2 weeks, we had been missing our kiwi fruit and vegetables like crazy so every meal at the moment revolves around salad and veges. Last night I whipped up some Twice Baked Sweetcorn and Bacon Potatoes using fresh as, LeaderBrand sweetcorn and spinach. We’ve got a winner here folks, these corn taties and variations on them will be a menu regular in our house from now on. Sub the bacon for a hearty Meat Free Monday Meal, or switch your protein and dice up some leftover bbq sausages etc. This is a super easy recipe to get creative with and prep early so you’re not rushing at dinner time.
I wish I could take credit for this amazing recipe but I can’t lol. For more yummy, fresh ways to eat NZ sweetcorn, check out the recipes section over at www.leaderbrand.co.nz
- 4 large potatoes, washed
- 1 tbsp olive oil
- 2 cobs LeaderBrand sweetcorn kernels, cut from corn
- 6 rashers bacon cut into small pieces
- 100g cheddar cheese, grated
- 1/2 cup cream or milk
- 1/2 cup sour cream
- 1/2 pack LeaderBrand spinach
- 1/4 cup parsley, chopped
- Salt and pepper to season
- 1. Preheat over to 180℃.
- 2. Place potatoes on lined baking tray, poke holes in them, bake for 45 mins or until soft through. Remove from oven, allow to cool.
- 3. Meanwhile, cook bacon pieces for 2 minutes, add corn kernels and stir for a further 2 mins. Remove from pan and drain on paper towel.
- 4. Cut a large flat slice off the top of baked potatoes. Using a tsp, scoop out the insides into a large bowl being careful to leave a thin layer of potato around the skin so it doesn't tear.
- 5. Add corn, bacon, sour cream, milk or cream, chopped spinach and parsley to the bowl and mix with potato. Season with S&P.
- 6. Using a tsp, fill the potato skins with the bacon and corn mix and place back on the oven tray. Sprinkle cheese on top and bake in the oven for 20mins or until cheese is melted and golden. Serve immediately.