all
baking/pastry
bar food/snacks
bbq
breakfast
canapes
cheese
desserts
dinner
dressings/sauces
enigma c3
lunch
mini cakes & afternoon tea
nc
party bites
pasta
raw
salads
sides
soups
tapas bar
CORN SUCCOTASH
Prep/Cooking Time: 30-45 Minutes
Printable VersionIngredients
- 800g sweetcorn
- 200g red bell peppers
- 100g red onion
- 40g garlic
- 10g cilantro
- 40g white wine vinegar
- 60g olive oil
- salt
- pepper
- 300g canned chopped tomatoes
Instructions
- Wash and peel the onions, garlic and peppers
- Roughly chop and place in a saute pan with the olive oil
- Saute over a high heat till the peppers and onions begin to colour
- Add to the pan the sweetcorn and toss through
- Once the corn is heated through add to the pan the vinegar
- Cook till the vinegar has evaporated
- Add to the pan the chopped tomatoes
- Cook till all additional moisture has cooked out and the bottom of the pan is dry
- Wash and roughly chop the cilantro and add to the pan
- Season to taste with the salt and pepper
- Remove from the heat and leave to cool
- Reserve in the fridge till needed
