Best Sweetcorn And Red Pepper Salsagarnish Recipes

FRESH CORN SALSA

Steps:

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

SWEETCORN SALSA

Steps:

• Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
• Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.

CRUNCHY CORN & PEPPER SALSA

Steps:

• Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.

SWEETCORN AND RED PEPPER SALSA/GARNISH

Steps:

• In a large bowl, mix corn, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
• Cover and marinate in the refrigerator 2 hours.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

EASY CORN SALSA

Steps:

• Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF

Steps:

• Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
• Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
• Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

SWEETCORN AND RED PEPPER SALAD

Steps:

• Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
• Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
• Remove the caps, pith and seeds from the peppers and finely chop the flesh.
• Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
• In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
• Sprinkle Parmesan shavings over salad and serve.