Ingredients
1 sweetcorn cob
1 tsp soy sauce
¼ tsp chilli flakes
¼ tsp ground coriander
¼ tsp ground turmeric
1 garlic clove, chopped
1 lime, juice only
1 tsp tomato purée
1 tbsp brown sugar
1 tbsp balsamic vinegar
Salt and freshly fround black pepper
handful fresh coriander, chopped
Method
1. Slice the sweetcorn cob into 1cm/½inch discs and transfer to a saucepan.
Add the soy, spices, garlic, lime juice, tomato purée, brown sugar and balsamic vinegar and cover with 200ml/7 fl oz sauce.
2. Bring up to the boil then poach for 6-8 minutes, or until the corn is just cooked. 3. Season with salt and freshly ground black pepper.
4. To serve, stir through the coriander reserving one sprig and pour into a shallow bowl. Garnish with the sprig of coriander and serve.
