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Peruvian Corn Cobs   Veg  HT  ACC  Peruvian  15mins



Serves 4    Hot  Vegetarian  Vegetables  Herbs  Accompaniment  Eggless  Peru  Sth American  South America




4 Whole Corn on the Cobs

1 teasp Sugar

2 tbsp Corn Oil

1 tbsp very finely chopped Black Olives

1 tbsp Finely chopped Coriander (Cilantro)

1 tbsp finely chopped Pimentos

1/4 teasp Ground Cumin

2 tbsp Butter

1 teasp Tabasco Sauce




1. Bring a large pan of water to the boil adding the sugar, but no salt as this will make the corn tough. Add the ears of corn and cook for  about 10 minutes until just tender. Do not overcook.


2. Meanwhile, place the oil, olives, coriander, pimento and cumin in a small pan and heat gently until very hot, stirring to mix well.


3.  Remove the pan from the heat and whisk in the butter and Tabasco sauce. Keep warm.


4. Drain the sweetcorn, transfer to a serving platter and pour the sauce over the top. Serve immediately.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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