Servings
6
Ready In:
12 mins
Good For:
Salads, as relish or a filling
Ingredients
-
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
Step 1
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.
Step 2
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.
Step 3
Lower the heat and add chick peas, spring onion and water. Cook for 10mins. Season to taste.
Step 4
Add chopped fresh coriander and it’s ready.
Will store in the fridge for up to 3 days.
More Recipes
Chopped Broccoli Salad
Servings 6Ready In: 10 minsGood For: Lunch or Dinner Ingredients 1 head broccoli 2tsp dried fruit- any 2 tsp nuts- any 2tsp vinegar of choice 2tsp vegetable oil 1tsp mustard of choice 3tsp olive oil 1tsp canola oil 1/2 tsp water salt and pepper to taste pinch sugar ...
Warm Potato and Olive Salad
Servings 4Ready In: 15minGood For: Lunch, Dinner and BBQsIngredients 5 medium potatoes- waxy variety 2 spring onion 50-100g aioli 1tsp Dijon mustard 8 stuffed olives-sliced 1/4 tsp sesame seeds 1/4 tsp poppy seeds 3tsp fried onions-crispy salt and pepper to taste...