Barbecued Sweetcorn With Roasted Pepper, Honey And Sumac Salsa Dressing

In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing , on your next BBQ menu, because a Barbie isn’t a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!

Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.

More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle

Notes:- You can use red chilli powder or dried red chilli flakes if you can’t find paprika. Instead of Honey, you can use agave nectar, maple syrup or date syrup.

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

ingredients:

• 4 corn on the cob husks and tassels removed
• 2 pointed Red Pepper
• 3-4 tbsp. finely chopped fresh mint + 3-4 fresh leaves for garnishing
• 3 tbsp. extra virgin olive oil
• 3 tbsp. honey
• 1 tbsp. lime juice
• 1 tsp. sumac
• 1 tsp. paprika Powder
• Salt

instructions:

How to cook Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

1. Roast the red peppers on the barbecue.
2. Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
3. Remove the charred skin and stalk of the red pepper, then finely chop.
4. Place it in a bowl and add the finely chopped mint, honey, sumac, olive oil, paprika, lime juice and salt.
5. Give it a good stir and leave it aside for later use.
6. Now roast the sweetcorn on the barbecue and cut it with the sharp knife into discs.
7. Add the sweetcorn discs in the red pepper salsa, and toss it until the sweetcorn is coated with the salsa properly.
8. Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves.
9. Enjoy!

NOTES:

Did you make this recipe?

Truly Moreish! Badami Methi Mango Paneer Indian cottage cheese cubes, fresh fenugreek leaves and sweet mango cooked in an exquisite almond gravy, which is made with almonds, onion and aromatic spices.

This curry is fit for a royal treat, serve it with round and soft Gujarati rotli s, paratha or naan so to not to miss a single drop of the delicious gravy.

Paneer is a saviour when you want to prepare rich Mughlai recipes, it’s the best meat replacement for vegetarians when we are in need of nutritious and good protein ingredient.

Most of us either at home or in restaurant indulge in the ever so versatile and all-time favourite Paneer Curries.

Whether there is a small get-together or big occasions such as weddings or parties Paneer Curries are always on top of the list on the feast menu.

Our all-time favourite Palak Paneer , dead easy to prepare and little lighter on the stomach because of the addition of spinach. Shahi Paneer is a truly finger-licking fare.

Veg Paneer Makkhanwala without Onion and Garlic curry gives you a choice to make this recipe on many religious occasions or when there are Jain or Swaminarayan guests on the list and you are restricted to use onion and garlic.

This rich and delicious Paneer Matar Pasanda is sure to win your heart and mind. If you haven’t tried any paneer curries yet, I would recommend classic North Indian delicacy Matar Paneer .

Paneer has it’s delicate and milky flavours thus it can be used in sweet recipes as well as savoury dishes as flavours of paneer blends so well in both types of dishes.

You can whip up the classic Bengali sweet delicacy Ras Malai or Ras Gulla ! Spoilt for choice?

Here is my rich and elegant Paneer Pista Rolls definitely will make you weak at knees 🙂 and my Shahi Mango Paneer Kheer for our Mango Crazy readers.

The Badami Methi Mango Paneer inspired by another hugely popular rich and luscious curry, Badami Paneer.

Now that warmer weather is upon us fresh big methi bunches and mangoes are available in Indian grocery stores, I had to tweak this recipe so experiment went ahead and results were positive.

Slightly bitterness of fenugreek leaves mellowed down by the sweetness of mangoes and creamy almond gravy.

Mango lends their vibrant colour and juicy flavours to this curry. Love mangoes in curry? Have a look my Vegan Tofu, Mango and Coconut Curry .

Badami Methi Mango Paneer

ingredients:

• 250 g paneer cut into cubes
• 150 g methi leaves fresh
• 100g mango cubes – ripe but firm
• 3-4 tbsp. oil or ghee
• salt to taste
• 5-6 tbsp. almonds – soaked and peeled
• 100 ml single cream
• one big finely chopped onion
• 7-8 big fat garlic cloves
• 3-4 green chillies
• 1 tbsp. ginger crushed
• 1 tsp. kasoori Methi
• 1/2 tsp. cardamom Powder
• 1 tbsp. red Chilli Powder
• 1 tsp. turmeric powder
• 2 tbsp. ground cumin and coriander
• 1/2 tsp. garam masala
• Pinch kitchen king masala Optional
• one big ripe tomato chopped
• 1 tbsp. almond slivers

instructions:

How to cook Badami Methi Mango Paneer

1. Heat 1 tbsp. oil or ghee in a kadai.
2. Add garlic, onion, chillies and ginger, saute for 5-6 minutes.
3. Add chopped tomato and soaked almonds and cook the mixture further for 4-5 minutes.
4. Transfer the mixture to the grinder and make a coarse paste.
5. In a heavy bottom pan or kadai heat oil or ghee and add chopped fresh methi leaves and saute for 3-4 minutes.
6. Leave it aside.
7. Heat remaining oil or ghee in a Kadai and add almond paste and cook for a couple of minutes.
8. Add cardamom powder, kasoori methi.
9. Mix well, then add all the other remaining masala and cook the gravy on low heat.
10. Meanwhile, apply little oil on the paneer cubes and grill until a little brown on both sides, or use tawa or griddle.
11. You will see fat separating from the almond gravy. Now add cream and simmer for a few seconds.
12. Add sauteed methi and grilled paneer.
13. Mix everything gently, and let the curry cook for 3-4 minutes.
14. If gravy gets thicker add couple of TBSP milk.
15. Just before you switch off the heat, add mango cubes.
16. Mix well and garnish it with the almond slivers and coriander.
17. Serve hot with naan, roti or paratha.
18. Enjoy!

NOTES:

Did you make this recipe?