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Corn, Chili, Coconut Sambal


  • 4 heads corn

  • 100g shredded dried coconut

  • 100g cherry tomatoes(quatered)

  • 1 hand full of torn coriander

  • 1 large red chili (deseeded and thinly sliced)

  • 1 lime(zest and juice)

  • Half a red onion (peeled and finely sliced)

  • 1 table spoon olive oil

  • Salt, pepper


  • 1.

    Grill the Corn on the BBQ for 4-5 minutes until almost blackened.

  • 2.

    Whilst cooking mix all the ingredients in a bowl.

  • 3.

    Remove the corn from the BBQ, peel back the leaves put on a big plate or bowl and serve the sambal on top.

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