Jordan Bourke’s budget sweetcorn recipes

Seasonal fresh sweetcorn and tinned both work well in today’s thrifty recipes for a charred sweetcorn and green bean salad and super-snackable cheesy scones

For me, the sunny yellow colour and crisp, juicy kernels of sweetcorn encapsulate summer. But while tinned sweetcorn is a store-cupboard staple, and delicious in these scones and salad, fresh corn on the cob is reaching its peak right now, so it’s worth getting your hands on some, if you can. Chargrilling fresh corn in a pan or, better still, on a barbecue is the ideal cooking method. Don’t be afraid to char it really well; the smoky flavour is heavenly when combined with the kernels’ natural sweetness.

Prep 10 minCook 20 minServes 2

2 corn on the cob, or 200g frozen and defrosted sweetcorn, or tinned and drained3 tbsp extra-virgin olive oil100g green beans (fresh or frozen), halved1 garlic clove, peeled and crushed1 lime, zested and juiced1 large pinch chipotle chilli flakes1 tsp brown sugarSea salt and black pepper½ red onion, peeled, halved and very thinly slicedA handful of fresh coriander, leaves only

Stand each cob, if using, on its end and use a sharp knife to cut the kernels away from the cobs.

Put half the olive oil into a large pan and set it over a high heat. Once smoking hot, add the corn and green beans, and fry for eight to 10 minutes, until charred and blistered in places.

Meanwhile, put the remaining olive oil in a large bowl and combine with the garlic, lime zest and juice, chilli flakes and sugar.

Once the corn and green beans are cooked, put them straight into the dressing bowl and toss to combine. Season generously to taste, then leave to cool to room temperature.

To serve, toss through the onion and most of the coriander, then taste and adjust the seasoning, if necessary. Transfer to a plate with the remaining coriander scattered over the top, as well as a few more chilli flakes, if you like.

Prep 10 minCook 30 minMakes 8 scones

100g sweetcorn (cut from the cob, or frozen and defrosted or tinned, drained)Salt and pepper300g self-raising flour, plus extra for dusting1 tsp baking powder½ tsp sweet smoked paprika½ tsp ground coriander70g salted butter, chilled and cut into cubes125g cheddar, grated130ml whole milk, plus extra for glazing

Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with greaseproof paper. Cook the fresh corn, if using, in a pan of boiling salted water for five minutes, then drain and leave to cool.

Put the flour, baking powder, smoked paprika, ground coriander, half a teaspoon of salt and a large pinch of pepper in a bowl, then mix to combine. Use the tips of your fingers to rub in the butter, lifting up the flour to add as much air as possible, until the mix resembles fine breadcrumbs, then stir in the grated cheddar and corn.

Pour in all but a tablespoon of the milk and, using a metal spoon, very lightly fold it into the flour mixture. Add the last tablespoon of milk, if need be; if it still seems dry, add another teaspoon or two.

Turn out the dough on to a floured surface and, using your hands, very gently pat it until it comes together into a ball. Do not be tempted to knead or overwork the dough, otherwise it will result in tough scones.

Pat or roll out the dough into a roughly 3cm-thick circle, then cut into eight equal pieces, leaving you with triangular-shaped scones. Alternatively, use a scone cutter.

Put the scones on the lined tray, brush the tops with a little milk, then bake for 11-13 minutes, until risen and golden. Serve warm with butter.

Jordan Bourke is a chef and broadcaster. His latest book, Healthy Baking, is published by Orion at £18.99. To order a copy for £17.28, go to guardianbookshop.com