1/2cuporganic corn, either fresh or alternatively frozen
salt and pepper to taste with
a sprinkle of feta cheese and a handful of chopped coriander/cilantro to garnish
For the Sauce
the juice of one lime
1jalapeno chilli chopped, or you can use pickled and add to taste
1clovecrushed organic garlic
4tbspplain organic yoghurt or vegan alternative
1tbspfreshly chopped coriander/cilantro
In a small bowl combine all the ingredients for the sauce and set aside.
Prepare the broccoli by separating the florets from the stems and chopping them into bite-sized pieces. For this dish, we'll mainly use the florets rather than the stems.
In a medium-sized pan heat the oil, add the onion and corn. Saute on medium to high heat for a few minutes until the onion softens. Then add the broccoli to the pan. Stir and fry until the broccoli softens slightly. The trick is to cook and soften the veggies but still retain a bit of crunch. Once cooked take off the heat, add the tomato and stir well. Drizzle with the sauce, mix well and sprinkle over the garnishes. Serve warm with your favourite Mexican main or use as a veggie burrito filling with beans and cheese.