Corn and Mushroom Side

7. Apr, 2016

A fresh and tasty side dish to complement a roast or braai/barbecue.


3 whole corn on the cob, 1 large red pepper, 1 onion, 1 green chilli, 250g small mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon crushed garlic, chopped coriander.

Cut the corn kernels off the cob and set aside. Chop up the onion, red pepper, green chilli and mushrooms into small pieces (to match the corn). Place a little olive oil and butter in a pot on medium heat. Add the onions, red pepper and chilli to the pot. Cook for 3-4 minutes until the vegetables have softened. Add the corn, salt and pepper and cook for 5 minutes. The corn will cook but still remain crunchy. Add the mushrooms and crushed garlic and cook for 4-5 minutes. Remove from the heat, stir through the chopped coriander and serve. This dish is also delicious served at room temperature making it a great "make ahead" dish.