Corn do, corn do, this guy says the horse corn do… Anyone for a Fugue for TinCorns?
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It is sung by Nicely-Nicely Johnson, Benny Southstreet, and Rusty Charlie, who are arguing over which horse will win a big race. If you don’t recognize the title – that’s because the words don’t actually appear anywhere in the song! Which means I can’t do my usual trick of quoting a line or two from the song and shoe-horning (shoe-corning?) my pun into it.
Corn do, corn do, this guy says the horse corn do.If he says the horse corn do – corn do – corn do.
Yep, that’s as good as it gets. So moving on…
This is a recipe for a really tasty corn salsa, that is particularly great with Mexican dishes. I served it as one of three salsas with steak and shrimp fajitas and it was fantastic. It can also be prepared in advance – in fact you should, because it just gets better. And yes, tinned (or canned) corn works absolutely perfectly for this dish!
Drain a large can of corn and transfer it to a bowl. Add chopped roasted red peppers (out of a jar is fine), chopped red onion, and fresh cilantro. Stir well to mix. Make a quick dressing by combining lime juice, honey, salt and pepper, then add it to the corn mixture. Stir to coat the dressing around the veggies. Cover and keep in the fridge until required.
- 15 oz tinned corn, drained
- ½ cup chopped red onion
- ¼ cup chopped roasted red peppers
- 1 tbs fresh cilantro
for the dressing
- 1 tbs lime juice
- 1 tsp honey
- salt and pepper
- Add the corn, red onion, roasted red peppers, and cilantro to a bowl. Stir well to mix.
- Make a quick dressing by the remaining ingredients, then add it to the corn mixture. Stir to coat the dressing around the veggies.
- Cover and keep in the fridge until required.