Saturday, 4 June 2011

Sweetcorn and green chilli salad

I'm always secretly disappointed to arrive at a barbecue to find piles and piles of griddled flesh with no thought of what to eat with it. This spicy salad is the latest weapon in my arsenal against the ubiquitous bag of green leaf salad.

I think the two types of chilli give this a real punch which is needed to stand up against all those strong, smoky flavours from the barbecue. It's great with grilled fish, meats or halloumi - try it in a wrap, warmed on the grill, then filled with sour cream and a handful of herbs.


Serves 6
750g sweetcorn, frozen or cut from fresh cobs
15g coriander
15g mint
2 fresh green chillies
3 spring onions
1 green pepper
the zest and juice of 2 or 3 limes
a small pinch of ground allspice
small pinch of smoked chilli (optional)

sour cream and chopped mint to serve

1) Boil the sweetcorn in lightly salted water for 2 minutes, then drain and allow to cool. Meanwhile, finely chop the green pepper, herbs, spring onions and chillies. If you like a bit of heat, leave the seeds in the chillies, otherwise, remove them.

2) Stir together all the chopped ingredients, sprinkle over the allspice, smoked chilli and lime zest then squeeze over the juice of two of the limes. Season with salt. You may need more juice so add more after tasting if needed.

3) Serve with a dollop of sour cream and a scattering of mint.

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