Scruptious corn – a side dish that sings!

The meat component of most dinners is normally the feature of a dish – and the side-dish is something that just goes along for the ride.

However, this corn, tomato and chilli dish is that good, that it is the perfect foundation. Simple add some grilled meat, and you have a dinner full of great flavour, that took no time at all to put together!

Corn with tomato and chilli

  • 4 corn cobs, husks removed and kernels cut from the cob
  • 1 brown onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1   400gm can of chopped canned tomatoes
  • 1/2 a cup of chicken stock
  • Salt and freshly ground black pepper

Method

Remove the outer husks from the corn cobs. Stand the cob on its end, and using a sharp knife, cut the kernels away from the cob.

In a large frypan, add some olive oil, the onion, garlic and chilli with a pinch of salt and fry gently, over a medium heat. Fry for 3 minutes, then add the corn.

Add the canned tomatoes and stock and simmer over a medium heat for 15 minutes, or until the corn is tender.

Serve with some grilled meat of your choice. I did a rolled loin of lamb. It was absolutely delicious 🙂

As for a groovy tune – I highly recommend this rocking track my the Kaiser Chiefs. I got into this English indie rock band after the AFL started using this song for their footy promos. Love it!.

Check it out!

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About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on June 15, 2011, in Recipes, Side dishes, Vegie recipes and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Not gonna lie – was looking more at the lamb. Yum!

    Not that the corn wasn’t beautiful too…

    • Hi Marilyn!
      I’ve had a few comments about the lamb lol. It couldn’t have turned out more perfectly cooked. I was thrilled!
      It was a small loin, rolled and tied with butchers string. I seasoned it with olive oil, salt, pepper, lemon tyme, basil and oregano. I seared the outside of the meat on a really hot griddle and popped it in the oven at 220c for 20 minutes. I rested it, covered in foil for another 20 minutes. I removed the string and cut it into large chucks. Simple and yummy 🙂

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