Warm chilli sweetcorn

Gary Rhodes cooks a spicy side dish with Riverford Organics sweetcorn
By Gary Rhodes
Warm chilli sweetcorn
  • Rating:
  • Serves: 4 (as a side dish)
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 large corn on the cobs
  • 2 tbsp groundnut oil
  • 2 tbsp olive oil
  • 1 red chilli, finely chopped
  • 6 spring onions, sliced
  • 2 tsp soy sauce
  • ' tsp caster sugar
  • 1 tsp white wine vinegar


1. Cut away the corn from the cobs vertically with a sharp knife.

2. Boil in salted water for 5-6 minutes until it's just tender.

3. In a frying pan, warm the groundnut oil and the olive oil together and the chopped chilli. Simmer gently for a minute or two before adding the spring onions.

4. Cook for a further 30 seconds to a minute before finishing with the sugar, soy sauce, and white wine vinegar.

5. Season to taste.

6. Drain the corn, stirring it in the dressing before serving.

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