Advertisement
Medium
By Peter Gordon
Published 2007
This casserole is a particular favourite in autumn, when the sweetcorn is still sweet and juicy and the weather a little cooler, and it is great served with steamed rice or rice noodles. As you can see, I like to serve the corn in chunks, so you’ll have to use your hands to eat it. However, if you’d prefer, you could grill the corn, then shave off the kernels. Less fun, but just as tasty.