Morticia Stewart’s Burnt corn salad.

Victims:

Corn
Bell Pepper
Tomato.

Olive oil
Lemon juice
Paprika/Ground chillies.
Salt.

Modus Operandi:

Burn the corn.
Slice the kernels using a sharp knife into a bowl.
Hack the capsicum and remove the innards.
Chop it into little little, bite sized pieces.
Slice and Chop the tomatoes.
Dump into a bowl.
Rub some Salt.
Throw in some ground red chillies (or paprika)
Squeeze the life out of a lemon.
Pour a bit of olive oil.

Mix, chill, serve.

Post Mortem:
Dressing should be made like dressing should be made: Olive oil + lemon juice + salt + ground red chillies. Roasted cumin seeds work well. So do Onions, in the salad.

Sinister soundtrack:
Dadadadum. <snap snap>
Dadadadum <snap snap>
Didadadum, Dadadadum, Dadadadum <snap snap>

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3 responses to “Morticia Stewart’s Burnt corn salad.

  1. ..and have a bloody mary along with it.

  2. Hahaha! Nice!
    A litte morbid, but nice.
    I sang the Adams Family tune along with this 🙂
    Goes well with the worx

  3. Hilarious! I’d love to watch you cook. Just don’t ask me to taste the stuff murdered in four different ways!

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