- serves 4-6 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups fresh corn kernels (about 4 cobs)
- 1 brown onion, finely chopped
- 1 large red capsicum, finely chopped
- 1 jalapeno chilli, finely chopped
- 1 tbsp Cajun seasoning
- 125 g (½ cup) thickened cream
- hot sauce, to serve
Instructions
- Heat the oil in a large deep frying pan over medium heat. Stir in the corn, onion, capsicum, chilli and Cajun seasoning. Cook, stirring regularly for about 10 minutes or until soft.
- Add the cream, stir for about 2 minutes or until warmed through, then remove from the heat and serve with hot sauce on the side for drizzling over the top.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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