Best 8 Baked Marrow With Sweetcorn Recipes

STUFFED MARROW BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until starting to soften. Add the turkey and brown all over, then tip in the tomatoes and cook for 5 mins more.
• Scoop out the middle of the marrow and discard (or fry, then freeze for another time - try it mashed with potato). Arrange the slices in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins.
• Meanwhile, mix remaining herbs with the breadcrumbs and Parmesan. Remove the marrow from the oven, uncover, and sprinkle over the crumbs. Return to the oven for 10 mins more until crumbs are golden and crisp and marrow is tender.

ROAST MARROW

Steps:

• Preheat the oven to 190°C / fan 170°C / 375°F / gas mark 5.
• Place the cubes of marrow in a large roasting dish. For best results, arrange them in a single layer to increase the caramelisation to take place from all angles. Use two or more roasting dishes, if need be.
• Mix the oil, garlic, sugar and salt in a small bowl.
• Sprinkle the mixture over the marrow and mix the marrow by hand until all marrow surfaces are covered.
• Place the roasting tin/s in the oven for 45 minutes, giving the vegetable a toss and a turn every 15 minutes or so. Since marrow is quite watery, you have the option to spoon out any excess water or cook it for longer in order for the liquid to cook off.
• As soon as the marrow is cooked and lightly browned, you can remove it from the oven. If not, bake for another 15 minutes or so.
• Serve immediately as part of a main meal. Enjoy!

SUNNY'S EASY BAKED SWEET CORN

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

BAKED SWEET CORN CROQUETTES

Steps:

• Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture., Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.

ROASTED MARROW BONES

Steps:

• Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
• Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

SWEETCORN & COURGETTE FRITTERS

Steps:

• Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
• Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
• Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
• Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

CREAMY SWEET CORN

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

SWEET BAKED CORN

Steps:

• Mix, sugar, salt, flour, milk and eggs.
• Add corn.
• Stir in Butter.
• Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.