When fresh sweetcorn is out of season, frozen corn makes a fair substitute and is better than the canned variety, which tends to lack that special juicy texture. Frozen corn can be stirred into a thick pancake batter to make corncakes (about the size of a pikelet), which are a very good accompaniment to fried chicken and great with a breadfast fry-up. They can also be served hot as a starter: place two or three pancakes in the cupped leaf of a crisp iceberg lettuce and accompany with a spicy salsa sauce.
Alternatively, it can also be served as a sauce or a starchy accompaniment to roast chicken, baked ham or smoked fish fillets.
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Asian Recipes **
