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A Weekday Menu Recipe


Mexican Corn      Veg     HT    ACC    20mins



Serves 4      Hot    Vegetarian  Vegan   Vegetables   Healthy Eating     Accompaniment  Gluten Dairy Wheat Free  Eggless Mexico  Nth American  North American



400g/14oz Sweet corn Kernels (Fresh, tinned or frozen)

4 Tomatoes, chopped

1 Green Capsicum (sweet Pepper) deseeded and diced

1 Red Capsicum (sweet Pepper) deseeded and diced

1 Chilli, deseeded and finely chopped

3 tbsp Olive Oil


1/2 teasp Cayenne Pepper




1. Bring a large pan of water to the boil, add the sweet corn and boil for 2-4 minutes depending on whether you are using tinned or frozen kernels. Drain well.


2. Heat the oil in a frying pan, add the tomatoes, peppers and chili and sauté for 10 minutes.


3. Season with salt and cayenne pepper then add the sweet corn. Heat through, tossing and stirring all the time. Serve immediately.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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