Chilli Sweetcorn with Chard
Serves 4 Hot Vegetarian Vegetables
Accompaniment Gluten Wheat free Eggless
2 Chillies, deseeded and finely chopped
4 Corn on the Cobs
2 Garlic Cloves, crushed
450g/1lb Swiss Chard or Spinach Leaves
1. Cut the kernels from the cobs with a sharp knife. Melt the butter in a large
saucepan, add the chilli, sweetcorn kernels and garlic and cook over a low heat
for about 8 minutes, stirring from time to time.
2. Cut off the thick stalks of the Swiss Chard and reserve for cooking another
time. Blanch the chard leaves in boiling salted water for 1 minute (half the
time if using spinach). Drain well, squeeze out most of the excess water then
3. Add the chopped leaves to the corn together with salt to taste, mix well and
continue to cook very gently for 5 minutes, stirring from time to time.
NB The stalks of Swiss Chard can be cooked like Asparagus and served on their
own as an accompaniment.
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