Thursday, April 3, 2014

Recipe: Mexican Corn

This was a really nice side dish I made on mother's day, which me and mum had with my caramelised shallot tart (her favourite recipe of mine- it's on the blog). Made it up with what we had in the fridge and cupboards and it turned out to be utterly delicious. I say to use "lager" in this recipe- I think it's good to use a south american lager, like Corona, or Sol, because it adds to the whole Mexican flavour of the dish.

Mexican Sweetcorn (serves 4 as a side dish)

1 tbsp olive oil
1 red onion, diced
1 red pepper, seeded and diced
4 garlic cloves, crushed
½ tsp mild chilli powder
2 tsp cumin
2 x 340g tins sweetcorn, drained
150ml lager
2 tbsp salsa
Salt and pepper to taste
2 large handfuls fresh coriander
3 tbsp finely grated cheddar

1. Fry the onion, garlic and pepper for 5 minutes. Add the chilli powder and cumin and fry for a further 2 minutes. Add the lager and cook for a further 3 minutes, stirring often. Add the sweetcorn and cook for about 10 minutes.
2. Add the salsa, stir in, season well to taste and garnish with the coriander and grated cheddar. 

No comments:

Post a Comment