Ingredients for 4 people:
4 corn on the cob (approx. 300 g each)
Sugar
250 g carrots
1 ripe mango
3 tomatoes
2 shallots
a few chive stalks
2 tbsp oil
2 tbsp white balsamic vinegar
3 tbsp sweet and sour Asian sauce
salt, pepper
1 bunch spring onions
Preparation:
1. Clean and wash the corn on the cob. Cook in boiling water, seasoned with 1 pinch of sugar for about 15 minutes. Drain and pat dry.
2. For the sauce, peel the carrots and mango and cut into small cubes. Clean, wash and quarter tomatoes. Cut out the inside of the tomatoes and also cut into small cubes. Peel and chop the shallots. Wash the chives, Cut into small rolls.
3. Heat the oil. Sauté the shallots and carrots in it. Add the tomatoes and vinegar. Simmer for about 4 minutes. Stir in the mango, chives and asia sauce. Season to taste with salt, pepper and sugar.
4. Cook the corn on the cob on a hot grill for about 10 minutes, turning. Clean and wash the spring onions, cut into approx. 15 cm long pieces and grill for approx. 5 minutes.
Serve with tortillas.
Preparation time approx. 35 minutes.
Nutritional values per portion approx.:
Calories: 600
joules: 2509
Protein: 14,4 g
Fat: 9,9 g
Carbohydrates: 111.0 g
(FoodCentrale by ddp images)
