Corn on the cob with chilli herb dressing
Corn on the cob, boiled
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
1 small, red, finely chopped
1 medium, zest and juice
White Wine Vinegar
3 tablespoons, finely chopped
- Cook the corn on the cob in simmering water for about 10 minutes, until tender. Alternatively, preheat the barbecue and cook over the coals for 12-15 minutes, turning often.
- Meanwhile, mix together the chilli, onion, lime zest and juice, vinegar and coriander.
- Place one corn on the cob on 4 serving plates and spoon the chilli mixture on top. Season with black pepper, then serve.