Sweetcorn Winter Salad (Vegan)
100 gram Freshly cooked sweetcorn kennels
5 gram Red chilli-chopped
5 gram Shallot-finely chopped
1/2 Garlic clove-peeled and finely chopped
2 Cherry tomato-quartered or halved
1 teaspoon Lemon juice
1/2 teaspoon Soy sauce
1/2 teaspoon Honey
1 pinch Salt
1 pinch Coriander-chopped (optional)
-Mix the chopped red chili, shallots, garlic, soy sauce, honey, and lemon juice into the small mixing bowl.
-Add the cherry tomatoes and cooked warm sweetcorn. Fold all the ingredients together.
-Transfer into the serving dish. Sprinkle a little sea salt and chopped coriander. You can enjoy on its own or with your favorite main course.
– I prefer to get the fresh corn on the cob and boil to make this salad. I know it’s a bit more works! But trust me! it makes such a big difference.
-As you can see I’m not using lots of Red chilies here. The spiciness can be adjusted to your taste. It depends on what type of chili do you have. Check here for a little food for thought around this nation’s favorite herb.
-This is a vegan recipe. Check my other vegan recipe via this link.