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The perfect accompaniment for barbecued chicken or fish.
Vegetarian
Ingredients
2 corn cobs
1 pepper
125g cherry tomatoes
1 red onion
1 Jalepeno pepper
1 Lime
1 teaspoon caster sugar
2 tablespoons chopped coriander
Method
Lightly brush 2 boiled ears of corn with oil; cook on a hot griddle pan until tender and golden. Run a sharp knife down the sides to remove the kernels.
Mix in a bowl with the diced flesh of a roasted, skinned pepper, 125g chopped cherry tomatoes and 1 small diced red onion.
Stir in 1 tbsp chopped jalapeno peppers, the juice of 1 lime and 1 tsp caster sugar. Season; stir in 2 tbsp chopped coriander. Serve with grilled or barbecued chicken or fish.
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