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    Sweetcorn with Basil and Lime Salsa

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    Sweetcorn with Basil and Lime Salsa

    In Chile and Peru, where maize was the staple grain before the Europeans arrived, the pairing of basil and sweetcorn is considered natural. Serve this as a light lunch with a plate of big juicy prawns, plain-boiled or grilled. If you can buy sweetcorn with the husks still attached, try roasting it: leave the cobs in their protective husks, roast over a high heat on the barbecue or under the grill until the husk blackens a bit and the inside is tender (6-7 minutes), turning regularly. Strip the husks, slice the cobs and serve.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 8 minutes
    • Total time: 13 minutes 15 minutes


    • 4 cobs sweetcorn
    • 2 packs basil
    • 1 tsp clear honey
    • 1 garlic clove, roughly chopped
    • 2 small green chillies, deseeded and chopped
    • 1 tsp salt
    • Juice and finely grated zest of 2 limes
    • To serve (optional)
    • 1 papaya, peeled, deseeded and sliced
    • Lime juice


    1. Bring a large pan of unsalted water to the boil, then drop in the sweetcorn cobs and boil for 6-8 minutes until tender. Drain and cut into thick slices.
    2. Meanwhile, put all the other ingredients, except the lime zest, in a liquidiser and process briefly - the salsa in a bowl as a dipping sauce with the sweetcorn. To refresh the palate between bites (optional but delicious), serve slices of papaya dressed with lime juice.

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