#WFD – Ginger and Coriander Corn Salad
This recipe is super easy to make and the bacon can be swapped with chicken if you do not eat bacon.
POLOKWANE – Following her visit to the Indigenous Culinary Festival showcase at the Jack Botes Hall last year, we thought we’d take some inspiration from Chef Siba Mtongana and use her Ginger and Coriander Corn Salad recipe for our What’s for Dinner feature.
This recipe is super easy to make and the bacon can be swapped with chicken if you do not eat bacon.
INGREDIENTS
- 1 tbsp olive oil
- 250g smoked streaky bacon, chopped
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 30g ginger, grated
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 250g mushrooms, thinly sliced
- 750 g frozen corn, defrosted in a sieve under warm running water
- Handful fresh coriander, chopped
- Freshly ground black pepper
- 4 tbsp soy sauce
METHOD
1. Heat the oil in a large frying pan and fry the bacon and onion together until bacon is slightly crispy and onions are golden and soft for about 5 minutes.
2. Add the garlic and half of the ginger and cook for a minute.
3. Add the peppers and mushrooms and cook for 4 minutes until mushrooms are soft and peppers are lightly soft.
4. Add the corn and coriander and stir to combine.
5. Add the black pepper and soy sauce, remaining ginger and stir to combine.
