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Jacket potatoes with mexican sweet corn relish Recipe

   
 

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     Jacket potatoes with mexican sweet corn relish

Category   Appetizers
Sub Category   None
Ingredients
Potato - 8 medium
Sweet Corn niblets - 1/2 cup
Red capsicum, seeded and chopped - 1/4 large
Cucumber, finely chopped - 1/4 medium
Red chilli powder - a pinch
Lemon Juice - 1 tsp
butter, melted - 1 tbsp
sour cream - 3 tbsp
lemon rind - a pinch
 
salt to taste
black pepper powder to taste
Instructions
Preheat oven to 200 deg C. Scrub the potatoes and prick them with a fork. Bake potatoes for about an hour or until just tender. Set aside to cool.
Halve them and scoop out the centers leaving a half cm. wall. Boil the sweet corn for 3-4 mins. Drain thoroughly and roughly crush in a food processor.
Mix sweet corn with all the remaining ingredients. Add lemon rind to the sour cream. Stuff the potato halves with the corn mixture. Top it with half a tsp of sour cream mixture. Serve hot.


Originally Submitted 2/12/2012





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