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Sunday, 28 September 2014

Sweet Corn Salad







Ghee may seem like an unusual ingredient to use when making a sweet corn salad but its high smoke point allows the corn to brown without burning.It also adds a deliciously nutty flavour which combines surprisingly well with the tangy citrus chilli salt.

Method:
  • Heat 1 tablespoon of ghee ( or 1 teaspoon of butter and 1 teaspoon of vegetable oil) in a frying pan,
  • Once hot, add 1 crushed clove of garlic and a drained 400g can of sweetcorn and fry these over a moderately high heat until the sweetcorn is starting to brown lightly.
  • Add 1 chopped spring onion and fry for a further  minute.
  • Put the contents of the frying pan into a ceramic bowl .
  • Add a squeeze of lime/lemon juice (optional)
  • Season to taste with Tio Pablo Citrus Chilli Salt
  • Add lots of chopped coriander and toss.
  • Serve warm.

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