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| Main Ingredients | Sweet corn kernels, Olive oil |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 6-10 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 cups sweet corn kernels
- ½ cup olive oil
- 1 spring onion bulb, finely chopped
- 1 medium green capsicum,seeded and cut into strips
- 1 tablespoon lemon juice
- 1 teaspoon paprika powder
- ½ teaspoon red chilli flakes
- 1 tablespoon sugar
- Salt to taste
- 1 medium tomato, seeded and cut into strips
- 1 stalk spring onion greens, finely chopped
Method
- Heat 1 tablespoon olive oil in a non-stick pan till very hot. Add corn kernels and stir on high heat for 2 minutes or till burnt. Remove from heat and transfer into a bowl.
- Heat 1 tablespoon olive oil in the same pan, add spring onion bulb and capsicum. Sauté for 1 minute on high heat and transfer into another bowl.
- To make dressing, put remaining olive oil, lemon juice, paprika powder, red chilli flakes, sugar and salt in a small jar with lid. Cover and shake well till the mixture becomes homogenous.
- Add burnt corn to the sautéed vegetables and mix well. Add tomato and mix well. Drizzle the dressing on top and toss well.
- Reserve some spring onion greens for garnishing and add the remaining to the corn mixture. Mix well.
- Serve warm or chilled garnished with reserved spring onion greens.
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