Sautéed sweetcorn with peppers and jalapeño cream

Sweet, savoury and with a kick, Anjum Anands sweetcorn starter is a riot of bright, fresh flavours
By Anjum Anand
Sautéed sweetcorn with peppers and jalapeño cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 large sweetcorn, on the cob
  • 2 tbsp butter
  • ½ tsp cumin seeds
  • 1 small onion, finely chopped
  • 2-4 jalapeño peppers
  • 1 small green peppers
  • 1½ tbsp cream cheese


1. Using a serrated knife, cut the kernels from the cob, keeping as close to the
cob as possible.

2. Heat the butter in a pan until foaming. Add the cumin seeds and cook for 20 seconds, or until the seeds start to darken and release their aromas. Add the onion and gently fry for 2-3 minutes, or until softened but not coloured.

3. Add the sweetcorn kernels, jalapeño peppers and season to taste with salt. Stir well and cook for 5-6 minutes, or until the corn is tender but still crisp. Add a splash of water if the pan seems too dry.

4. Stir in the cream cheese until melted, then season again to taste. Serve.

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