Ensalada de maiz con salsa de albahaca (Sweet corn with basil sauce) from Marc

Description / Method: 

This recipe comes from Mexico but all the ingredients can be found locally.

Clean and  finely chop the ruccula put into the salad bowl. Dice the tomato, clean and finely chop the spring onions and put on one side.

In a saucepan or kadai (wok), pour some oil, let it heat up and  put the chopped chillies and stir fry for 4 minutes, add the sweet corn and stir fry for 2 more minutes.  

Add the corn and chilies to the tomatoes and toss well.

To make the dressing pour the oil into a blender and slowly add all the other ingredients until the dressing is uniform in texture and color.

Place the tomatoes, corn and chillies on top of the ruccula. Pour the dressing over it and serve. Garnish with the spring onions. 

Ingredients: 

This recipe comes from Mexico but all the ingredients can be found locally.

Clean and  finely chop the ruccula put into the salad bowl. Dice the tomato, clean and finely chop the spring onions and put on one side.

In a saucepan or kadai (wok), pour some oil, let it heat up and  put the chopped chillies and stir fry for 4 minutes, add the sweet corn and stir fry for 2 more minutes.  

Add the corn and chilies to the tomatoes and toss well.

To make the dressing pour the oil into a blender and slowly add all the other ingredients until the dressing is uniform in texture and color.

Place the tomatoes, corn and chillies on top of the ruccula. Pour the dressing over it and serve. Garnish with the spring onions. 

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