{"id":16412,"date":"2015-11-26T05:48:33","date_gmt":"2015-11-26T03:48:33","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2015\/11\/26\/corn-and-pomegranate-salad-26-11-15\/"},"modified":"2015-11-26T05:48:33","modified_gmt":"2015-11-26T03:48:33","slug":"corn-and-pomegranate-salad-26-11-15","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/corn-and-pomegranate-salad-26-11-15\/","title":{"rendered":"Corn and pomegranate salad (26.11.15)"},"content":{"rendered":"<p style=\"text-align: justify;\">\n<p><span style=\"font-family: verdana,geneva; font-size: 12pt;\">\u00a0<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">4 corn on the cobs<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">2 avocados<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">2 tbsp lime juice<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">2 spring onions, chopped<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">\u00bc cup coriander leaves, roughly chopped<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">\u00bd red onion, finely chopped<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Cayenne pepper, to taste<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Pomegranate seeds, to garnish<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">flour tortillas<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Vegetable oil, to shallow fry<\/span><\/p>\n<p><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Method<\/span><\/p>\n<p><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Preheat a char-grill plate to hot. Remove husks and silk from corn.<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Cook on grill for 15-20 minutes, turning occasionally, until tender and lightly charred. Cool, then use a small sharp knife to cut kernals from cobs. <\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Meanwhile, cut or tear tortillas into wedges<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">Heat 1 cm oil in a large frying pan over medium-high heat and cook tortilla pieces in batches for a few seconds each side or until golden brown. Drain well on paper towels. Dice avocado and place in a bowl. Drizzle with lime juice and turn gently with fingers to coat. Mix in corn kernals, spring onion, red onion, and coriander. Season with salt and a little cayenne pepper to taste. Drizzle with pomegranate. Serve with freshly toasted tortilla wedges. \u00a0<\/span><\/p>\n<p><span style=\"font-family: verdana,geneva; font-size: 12pt;\">COURTESY CHIILI CHOCALTE CHEFS..<\/span><br \/><span style=\"font-family: verdana,geneva; font-size: 12pt;\">http:\/\/www.chillichocolatechefs.co.za\/the-chefs.html<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a04 corn on the cobs2 avocados2 tbsp lime juice2 spring onions, chopped\u00bc cup coriander leaves, roughly chopped\u00bd red onion, finely choppedCayenne pepper, to tastePomegranate seeds, to garnishflour tortillasVegetable oil, to shallow fry Method Preheat a char-grill plate to hot. Remove husks and silk from corn.Cook on grill for 15-20 minutes, turning occasionally, until tender and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":36920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[113],"tags":[],"class_list":["post-16412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/11\/summer-salads.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4gI","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-25 11:45:14","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/16412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=16412"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/16412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36920"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=16412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=16412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=16412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}