American Thanksgiving Spicy Corn Recipe
True to the harvest season as corn is a Native American food staple. Great for Thanksgiving!
Servings: 8 people
- 750 grams sweetcorn kernels
- 1 small red pepper
- 1/2 teaspoon cayenne pepper
- 1 handful coriander
- 25 grams butter
- 1 teaspoon garlic salt
Drain the corn (if canned) or thaw (if frozen).
Dice the red pepper and mince the coriander.
Warm corn and red pepper in a saucepan on the hob over a low heat.
Add butter, garlic salt and cayenne to the corn and stir until butter has melted.
Stir in coriander and serve.