Ingredients
- 6 ears of corn
- 1/2 cups of white wine vinegar
- 1/4 cup of sugar
- 1 garlic clove
- 1 tbsp of grated ginger
- 1 diced onion
- 1 sliced green chilli
- 1 diced red capsicum
- 5 chopped spring onions
- 1 tsp of cayenne pepper
- a pinch of salt
- sprig each of fresh tarragon and thyme
- octopus
Method
Remove the kernels from 6 ears of corn with a knife. Combine 1 1/2 cups of white wine vinegar and 1/4 cup of sugar in a saucepan and bring to the boil. Add a minced garlic clove and a tbsp of grated ginger, and simmer until the liquid has reduced by one-third. Remove the saucepan from the heat and add a sprig each of fresh tarragon and thyme, and let the mixture steep for 5 minutes. In a pan, heat a tbsp of extra virgin olive oil and lightly fry 1 diced onion, 1 sliced green chilli and 1 diced red capsicum for a couple of minutes until soft. Add the corn, 5 chopped spring onions, 1 tsp of cayenne pepper and a pinch of salt. Cook, stirring for 2 to 3 minutes until the corn turns bright yellow. Add the vinegar mixture and simmer for 5 minutes until the corn is tender. Makes about 5 cups.
Refrigerate for a day before serving with octopus.
