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About this recipe: A fairly quick to prepare, Mexican 'fusion' inspired dish using sweetcorn as a base that is warm and spicy but not fiery, though, that depends on the amount or type of chili used. It also combines texture, a balance between soft and crunchy textures. Good accompaniment with chicken loaf and olives or other cold cuts.
Can be eaten as a vegetarian dish on its own or with cold cuts of chicken loaf with dill and olives. Pork would also act as a good foil for the subtly spicy dish.
Add the sweet peppers late and the celery last of all to preserve the crunch. Use a small amount of celery so as to add a contrasting flavour; too much will make the celery taste dominate.