If you have tried and liked roasted maize seasoned with some chili, you will definitely love this salad: It’s pretty easy to put together. I always loved the smoky taste of maize cooked over a grill, or on a jiko, so this recipe easily became a favourite! You can also try it with corn instead of maize. Moreover, corn cooks a little easier so you can brown 2 cups of corn on a heavy skillet.
Coriander leaves make this salad different and healthy. The leaves are high in antioxidants. The chemicals from the leaves also have antibacterial activity against Salmonella. Coriander leaves are a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
This recipe makes 4 side dish servings. The combination of the colours makes it particularly interesting, but the best part is how great everything comes together.
4 ears husked maize
2 Tbsp fresh lime juice
1/8 Tsp chili powder
1 cup finely chopped red pepper
1/2 cup fresh coriander leaves
1/8 Tsp salt
Place ears husked maize on grill and cook until kernels are browned. Cool slightly and cut kernels from cobs. Transfer to large bowl and immediately stir in fresh lime juice and chili powder. Cool slightly, then stir in finely chopped red pepper, coriander, and salt.
Written by Yvette Green
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