Salads, as relish or a filling
1 lrg corn on the cob
- 1 small chilli- chopped
- 1 tomato-chopped
- 1/2 capsicum-chopped into small dice
- 1/2 tsp mustard seed
- 2 spring onion-sliced
- 30ml olive oil
- 30g butter
- 100g cooked chick peas-roughly chopped
- 2tsp coriander-chopped
- 60ml water
- 1/4tsp salt
- generous milled pepper
Step by Step Instructions
Remove the outer leaves from the corn, wash in cold water and then trim the corn from the cob using a sharp knife.
Bring a pot of salted water to a boil and cook the corn for 3mins before draining in a sieve.
In a large frying pan over a high heat, add olive oil and sweetcorn and fry for 3mins or until lightly golden brown.
Add chilli, garlic, tomato, capsicum and mustard seed to the sweetcorn and cook for 4mins. Season with salt and pepper.
Lower the heat and add chick peas, spring onion and water. Cook for 10mins. Season to taste.
Add chopped fresh coriander and it’s ready.
Will store in the fridge for up to 3 days.
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