Mexican Sweetcorn (serves 4 as a side dish)
1 tbsp olive oil
1 red onion, diced
1 red pepper, seeded and diced
4 garlic cloves, crushed
½ tsp mild chilli powder
2 tsp cumin
2 x 340g tins sweetcorn, drained
2 tbsp salsa
Salt and pepper to taste
2 large handfuls fresh coriander
3 tbsp finely grated cheddar
1. Fry the onion, garlic and pepper for 5 minutes. Add the chilli powder and cumin and fry for a further 2 minutes. Add the lager and cook for a further 3 minutes, stirring often. Add the sweetcorn and cook for about 10 minutes.
2. Add the salsa, stir in, season well to taste and garnish with the coriander and grated cheddar.