Filter
Reset
Sort ByRelevance
Tuty Jek
Corn cobs from the bbq with mango salsa
Corn from the barbecue with mango sauce and a salad of mango, red onion, tomato, red pepper, coriander and lime.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue. Cook the corn cobs for 4 minutes and drain. Grill them for 5 minutes on the barbecue. Times regularly.
-
Brush the corn cobs with the mango-cinnamonsauce and wrap them in aluminum foil. Put them on the barbecue for 10 minutes.
-
Meanwhile, peel the mango and cut the flesh into slices of the kernel. Cut the flesh into cubes and put in a bowl.
-
Cut the red onion. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes.
-
Halve the red pepper, remove the seeds and cut the flesh finely. Slice the coriander.
-
Add the onion, tomato, pepper and coriander to the mango. Squeeze the lime over the salsa and add the rest of the mango cinnamone sauce.
-
Mix together.
-
Remove the corn cobs from the foil and place on a dish, serving the nachochips and mango salsa in separate containers.
Blogs that might be interesting
-
30 minSide dishpeanut oil, fresh white asparagus, fresh green asparagus, wheat flour, cornstarch, sparkling mineral water, ice cubes, sushi ginger, Japanese soy sauce, sesame oil,tempura of green and white asparagus
-
10 minSide dishTasty vine tomato, grilled red pepper, lime, unroasted walnuts, fresh pomegranate seeds, walnut oil,tomato salad with walnut
-
25 minSide dishpotatoes with skin, orange, olive oil, vinegar, garlic, dried oregano, celery, chives, capers, iceberg lettuce, arugula,potato salad with celery, capers and orange dressing
-
25 minSide dishbutter, onion, garlic, risotto rice, chicken bouillon, lemon, parsley,lemon risotto
Nutrition
460Calories
Sodium13% DV320mg
Fat20% DV13g
Protein16% DV8g
Carbs24% DV73g
Fiber36% DV9g
Loved it