Name: Aztec Gold
Yield: Serves 4
Ingredients: 1 handful fresh coriander leaves, chopped; ½ red onion, finely chopped; 100 grams rosa tomatoes, quartered; coconut oil; ¼ cup olive oil; 1 tablespoon balsamic vinegar; ½ red chilli, chopped (optional); juice of 1 lime; 2 cobs sweet corn

Preparation info

Serves
4

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This is a great accompaniment to spicy dishes, such as chilli con carne or a burrito, because the sweetness of the corn balances out the spice. It also makes a lovely side salad for a harvest-table spread.

Ingredients

2 cobs sweet corn
coconut oil
100 grams rosa tomatoes, quartered
½

Method

Add the corn to a griddle pan over medium to high heat and lightly brush with coconut oil. Rotate the corn for about 10 minutes until the corn is charred. Once the corn is ready, set it aside to cool.

Add the tomatoes, onion, coriander, chilli, olive oil and balsamic to a medium-sized bowl and give it a good stir.

Remove the corn kernels by cutting them off the cob. Add the corn