Ginger and Coriander Corn Salad

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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1 tablespoon olive oil

250 grams (8 3/4 ounces) smoked streaky bacon (American-style bacon), chopped

1 onion, finely chopped

4 cloves garlic, finely chopped

30 grams (1 ounce) fresh ginger, grated

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

250 grams (8 3/4 ounces) mushrooms, thinly sliced

750 grams (26 1/4 ounces) frozen corn, defrosted in a sieve under warm running water

Handful fresh coriander (cilantro), chopped

4 tablespoon soy sauce

Freshly ground black pepper


  1. Heat the oil in a large frying pan and fry the bacon and onions together until the bacon is slightly crispy and the onions are golden and soft, about 5 minutes.
  2. Add the garlic and half of the ginger and cook for 1 minute. Add the green, red and yellow peppers with the mushrooms and cook until the peppers are lightly soft and the mushrooms are soft, 4 minutes.
  3. Add the corn and coriander and stir to combine. Add the soy sauce, black pepper and remaining ginger and stir to combine.