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Marinated corn chunks with chilli

By Abigail Donnelly
6
Easy
10 minutes, plus 2 days' marinating time
10 minutes

Ingredients

  • 1 x 800 g Woolworths sweetcorn coblets
  • 2 bay leaves
  • 1-2 red jalapeňo or serranco chillies, split lengthways
  • 1 cup white wine vinegar
  • ¾ cup canola oil
  • 2 garlic cloves, smashed
  • 1 T coriander seeds
  • ¼ t peppercorns
  • 1 t salt

Method

  1. Simmer the corn in unsalted water for 5 minutes. Drain well. Place in a heatproof bowl. Add the bay leaves and chilli.
  2. Simmer the vinegar, oil, garlic, coriander seeds, peppercorns and salt for a few minutes. Pour the marinade over the corn. Once cooled, pack the corn into a jar and pour over the marinade. Chill for 1-2 days, inverting the jar now and again to moisten the corn.

See more summer vegetable recipes here.