Ingrédients
- 2 corn on the cobs
- 4 vine tomatoes, deseeded and roughly chopped
- 1 lime, juiced
- A handful of fresh coriander, chopped
- 1 red chilli, finely chopped
- 1 tbsp olive oil
- 1 pouch of Merchant Gourmet Mexican-Style Veg & Quinoa
Méthode
- Brush the corn cobs with oil and griddle in a pan or on the BBQ until nicely charred.
- Mix the chopped fresh tomatoes, lime juice, chopped coriander and chilli with a splash of olive oil to make a quick salsa.
- Heat the Mexican-Style Vegetables & Quinoa as per the instructions.
- Serve the griddled corn alongside the grains, with a generous topping of salsa.
