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GINGER + CORIANDER CORN SALAD

WHENEVER I MEET FANS ON THE STREET, IN MALLS OR VIA SOCIAL MEDIA, THIS IS A RECIPE THAT IS OFTEN COMMENTED ON. I REFER TO IT AS THE ‘RAINBOW NATION CORN SALAD’ ON SIBA’S TABLE COOKING SHOW BECAUSE IT’S SO COLOURFUL AND FULL OF DIFFERENT FLAVOURS. IT’S BEAUTIFUL TOO.

PREPARATION TIME: 10 MIN

COOKING TIME: 15 MIN

SERVES 8

15ml olive oil

250g smoked streaky bacon, chopped

1 onion, finely chopped

4 cloves garlic, finely chopped

30ml finely grated fresh ginger1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

250g button mushrooms, thinly sliced

750g frozen corn, defrosted in a sieve under warm running water

30ml chopped fresh coriander

60ml Kikkoman’s soy sauce

pinch of freshly ground black pepper

METHOD

Heat the oil in a large frying pan and fry the bacon and onion for about 5 minutes until the bacon is slightly crispy and the onions are soft and golden. Add the garlic and half of the ginger and cook for another minute.

Add the peppers and mushrooms and cook for 4 minutes until the mushrooms are soft and the peppers slightly soft. Add the corn and coriander and stir to combine, followed by the soy sauce, black pepper and remaining ginger.

Serve immediately, while warm.

Siba’s tip…

When preparing mushrooms, it’s best to wipe them with a clean tea towel rather than wash or rinse them as they soak up water (like sponges) which then oozes out while sautéing. Make sure you don’t overcook the veggies.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE