My zingy corn
Ingredients
- 1 corn cob per person
- 1 red chili, sliced
- 1 bustle of coriander, roughly chopped
- 1 lime, finely sliced
- 1 table spoon fresh grated coconut per corn cob
Instructions
- Bake or boil the corn on the cob as your preference is. I like to drizzle some olive oil over, season with salt and warp them up in foil, bake for 20 minutes in a pre-heated oven at 180 C degrees.
- Place on serving dish when still warm, sprinkle the freshly grated coconut, the chili, coriander and add a slice of lime.
- Serve with a simple vinaigrette dressing.
Notes
on www.leeksandhigheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/summer/last-of-the-summer-recipes-corn-with-a-zingy-topping/