Corn Cobs Veg HT ACC
Vegetarian Vegetables Herbs Accompaniment Eggless Peru Sth
American South America
Whole Corn on the Cobs
tbsp Corn Oil
tbsp very finely chopped Black Olives
tbsp Finely chopped Coriander (Cilantro)
tbsp finely chopped Pimentos
teasp Ground Cumin
teasp Tabasco Sauce
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.
Meanwhile, place the oil, olives, coriander, pimento and cumin in a small pan
and heat gently until very hot, stirring to mix well.
Remove the pan from the heat and whisk in the butter and Tabasco sauce. Keep
Drain the sweetcorn, transfer to a serving platter and pour the sauce over the
top. Serve immediately.
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