Corn salad

By Drum Digital
08 November 2011

This is one of my favourite salads! I especially love making it when I have guests. It’s great for bring-and-share parties and is always so versatile, because you can chop and change the ingredients as you wish.

Preparation time: 5-10 min

Cooking time: 10 min

Serves 8 or more

YOU WILL NEED

1 packet (250 g) back or shoulder bacon

45 ml (3 tbsp) canola or olive oil

1 large onion, finely chopped

4 large garlic cloves, crushed

15 ml (1 tbsp) grated ginger

1 each red and green pepper, cubed

3 celery sticks, sliced (optional)

500 g frozen corn

45-60 ml (3-4 tbsp) soy sauce

freshly ground black pepper

METHOD

1. Trim and discard the fat on the bacon (if any) then cut the bacon into strips. Heat half the oil and fry the bacon until crisp. Remove and set aside.

2. Pour the rest of the oil into the same frying pan and heat, then stir-fry the onion, garlic, ginger, peppers and celery for 2 to 3 minutes. Add the bacon, stir and cook to heat through.

3. Stir in the frozen corn and cook for another 2 minutes, until warm. Add the soy sauce and season with freshly ground epper to taste. Taste and add more garlic or ginger, if desired.

4. Serve warm or cold as an accompaniment.

TIP: There is no need to add salt to a dish when using soy sauce as it is quite salty on its own.

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