June 13, 2021 —
Sweetcorn and tuna from tins are a remarkable product, however, they can be a little drab, and benefit from further tinkering… The Mexicans grill whole cobs of corn over fires or cut the kernals off the cob and ‘toast’ the corn in in a hot dry pan. With the addition of other Mexican flavourings, cooking the corn the Mexican way brings a welcome zing to tinned corn and tuna.
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1 small tin of sweetcorn, preferabbly no extra salt
1 small tin of tuna in water
1 medium tomato
Half a small onion
1 green chilli
Greek yoghurt
Coriander
Smoked ‘hot’ Spanish paprika (pimenton)
Limes
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This can be served as a side dish or as an individual dish for a light meal. The photo contains all the corn and tuna I used in the recipe. If you need more double up on the quantities. There should be more corn than tuna, which here, acts like a seasoning.
The tomato salsa is a simple pico de gallo, but you can use any of the usual salsas from the supermarket.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.