Corn on the cob with vegetable salsa and flat bread

Name: Corn on the cob with vegetable salsa and flat bread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small zucchini (about 250 g); 300 g Tomatoes; 1 red pepper; 2 Shallots; 1 Garlic clove; 3 TABLESPOONS Butter or margarine; 100 ml Vegetable broth (instant); 1/2 Pot of coriander; 1/2 Mango; 2 small chilies; 7-10 Tbsp Salt; 1 pinch Sugar; 4 (à 300 g) Corncob; 4 (70 g each) thin flatbreads

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small zucchini (about 250 g)
300 g Tomatoes
1 red pepper
2 Shallots
1 Garlic clove
3 TABLESPOONS Butter or margarine
100 ml Vegetable broth (instant)
1/2 Pot of coriander
1/2 Mango
2 small chilies
7-10 Tbsp Salt
1 pinch Sugar
4 (à 300 g) Corncob
4 (70 g each) thin flatbreads

Directions

1
Wash and clean the zucchini and tomatoes. Clean and wash the peppers. Cut vegetables into cubes. Peel shallots and garlic and cut into fine cubes. Heat 1 tablespoon of fat.
2
Briefly sauté the peppers, zucchini, shallots and garlic while turning. Add tomatoes and stock, bring to the boil and braise for about 2 minutes. Wash coriander, shake dry, pluck leaves from stalks and chop.
3
Peel the mango and cut the flesh into cubes. Wash and clean the chilli and cut into fine cubes. Add mango, chilli and coriander to the vegetables. Season with salt and sugar. Clean and wash the corn.
4
Heat 2 tablespoons of fat in a large frying pan, fry the corn on the cob for about 10 minutes while turning it and season with salt. Arrange corn on the cob and salsa on plates. Tear flatbreads into pieces and add to the pan.