Sweetcorn mēctli

    30 min

    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.


    Hawalli, Kuwait
    1 person made this

    Serves: 6 

    • 1 chili pepper
    • 2 sweet peppers
    • 1 (780g) tin plum tomatoes
    • 7 garlic cloves, crushed
    • 450g frozen sweetcorn
    • 1 pinch thyme
    • 3 dashes Tabasco® sauce
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 10g freshly grated Parmesan cheese
    • 1 knob butter
    • 100ml crème fraiche
    • 1 small stick celery, chopped

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Finely chop separately the chili and the deseeded sweet peppers.
    2. Cook the seasoned plum tomatoes with garlic and 1/4 of the chili; when boiling, leave to simmer.
    3. Boil the sweetcorn adding thyme, the remainder of the chili and Tabasco sauce, salt and pepper for 10 minutes until bubbling. Add the Parmesan and the knob of butter and lower the heat.
    4. After 10 minutes combine the tomato and sweetcorn on high heat. Add the sweet pepper, the crème fraiche and finally the celery, stir and serve immediately.

    Serving suggestion

    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.

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