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A Weekday Menu Recipe

 

Mexican Corn      Veg     HT    ACC    20mins

  

 

Serves 4      Hot    Vegetarian  Vegan   Vegetables   Healthy Eating     Accompaniment  Gluten Dairy Wheat Free  Eggless Mexico  Nth American  North American

  

Ingredients:

400g/14oz Sweet corn Kernels (Fresh, tinned or frozen)

4 Tomatoes, chopped

1 Green Capsicum (sweet Pepper) deseeded and diced

1 Red Capsicum (sweet Pepper) deseeded and diced

1 Chilli, deseeded and finely chopped

3 tbsp Olive Oil

Salt

1/2 teasp Cayenne Pepper

  

Instructions

  

1. Bring a large pan of water to the boil, add the sweet corn and boil for 2-4 minutes depending on whether you are using tinned or frozen kernels. Drain well.

  

2. Heat the oil in a frying pan, add the tomatoes, peppers and chili and sauté for 10 minutes.

 

3. Season with salt and cayenne pepper then add the sweet corn. Heat through, tossing and stirring all the time. Serve immediately.

 

 

 

More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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