Macadamia Dukkah, Corn and Capsicum Recipe
Are peppers and corn a favourite at home? They are in our household. I had thawed some sausages and found that my fridge was virtually empty minus a couple of peppers and fresh corn. We love to eat in our household and I wanted to turn these veggies into a more wholesome dish. That’s where the Macadamia Nut Dukkah came into the picture and voila, I came up with this dish, which is now a favourite at home. Friends and family here and abroad loving making it. Enjoy!
Did you know?
Corn is classified as a fruit, vegetable and grain. It originates from Mexico and comes in many different colours. Now to capsicums and peppers. Bell peppers are high in vitamin C and assist the body in absorbing iron. The mini sweet-type peppers are as the name suggests: sweeter, small in size, yet long and come in a range of colours (yellow, red, orange).
Ingredients
- 1 – 2 red capsicums or 3-4 mini sweet peppers*
- 3 fresh corn cobs or large can of corn kernels
- 1 – 2 tbsp Macadamia Dukkah
- Enough Olive Oil to cover pan
- 1 – 2 cloves of garlic
- Salt (as preferred)
* Depending on size and preference + I like to use a mixture of yellow, red and orange mini peppers. Red and yellow bell capsicums are equally delicious.
Method
- Dice capsicums or peppers to small pieces
- Boil corn and then cut corn off the cob (if using fresh corn)
- Heat oil, then add garlic and capsicums or peppers – cook until colour changes
- Add corn into the pan and stir until thoroughly mixed
- Add salt to taste and last of all sprinkle in Macadamia Dukkah
- Plate up and enjoy!
Note: sometimes the peppers dominate more than the corn, and the other way round. Which you can see in the images here.
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