Tex-mex sweet corn salad with sour cream and red peppers Dust off the cobwebs …
Tex-mex sweet corn salad with sour cream and red peppers
Dust off the cobwebs lads it is BBQ season!! (As I sit here literally shivering in mid April)
1. Chop everything up and put it in a bowl and eat it
Ah no, I didn’t bother with qtys because you might like something more than another and want more of it which is fine cause at the end of the day it’s just a salad lads. The juice of one lime should do the trick. 1tsp of cumin to every 2 heaped tbsp of sour cream roughly and just enough sour cream to coat everything without the salad drowning in it. Coriander isn’t for everyone which is fair enough so use as you want.
One piece of advice: roast your garlic bulb in the oven for an hour or so and the garlic will squeeze out of it like a paste which means you won’t have to chop it up in to teeny tiny annoying pieces or use a garlic press that just does not do its job