Corn and red capsicum salad

Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

Brightly coloured and richly flavoured, this salad works well with spicy barbecued chicken, sticky pork ribs and grilled steak. Add some re-fried beans and sour cream and you also have a great Vegetarian filling for tortillas and tacos.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 red onions, sliced
  • 1 garlic clove, crushed
  • 1 tablespoon ground cumin
  • 1 teaspoon thyme leaves
  • 3 corn cobs
  • 2 red capsicums (peppers), diced
  • 7 g (¼ oz/¼ cup) coarsely chopped mint leaves
  • 20 g (¾ oz/½ cup) coarsely chopped coriander (cilantro) leaves
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon Tabasco sauce

Method

Heat the olive oil in a large non-stick frying pan over medium heat and add the onion, garlic, cumin and thyme. Cook for 10 minutes, or until the onion is starting to caramelise.

Meanwhile, remove the corn kernels from the cobs by running a sharp knife down the side of the cobs. Add the capsicum and corn kernels to the onion and cook for a further 10 minutes, or until the corn is golden.

Remove from the heat and transfer to a serving bowl. Add the chopped mint and coriander, the pomegranate molasses and Tabasco sauce. Stir to combine and then season to taste before serving.