Ingredients

2 (800g) ears of corn, silk and husks removed

1 large fresh red chilli, seeded, chopped

1/4 cup fresh coriander

1/2 (50g) small red onion, finely chopped

1 tablespoon lime juice

Method

1.Cover corn with water in a medium saucepan. Cook over high heat with saucepan lid on until water boils. Reduce heat to medium-low and simmer further about 15 minutes or until corn is tender. Drain; cool slightly.

2.Cut corn kernels from cob. Combine kernels in a medium bowl with remaining ingredients and season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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