Cajun Mushrooms and Corn with Tomato Salsa
3 large mushrooms, sliced
¼ cup cajun spices
2 corn cobs, kernels cut off
1 red onion, finely sliced
1 lime, zest only
For the salsa:
3 tomatoes, diced
2 scallions, finely diced
salt to taste
1 tbsp balsamic vinegar
1 lime, halved
small handful of coriander leaves
Combine the cajun spices with the mushrooms in a bowl and add the lime juice. Mix well. Place the onion into a bowl with the corn.
Heat a pan over a high heat. When the pan is hot add the cajun mushrooms. When the mushrooms are brown on one side turn them over. Cook until brown on the other side, then remove from the pan and set aside.
Add a little water to deglaze the pan. Add the onion and the corn and fry for a minute. Add a little water, then add the mushrooms and stir well adding a little more water and stirring well. Turn off the heat and set aside while you make the salsa.
To make the salsa:
Add the scallions and tomatoes to a bowl. Squeeze in the juice of one lime. Add a pinch of salt to taste, the balsamic vinegar and mix well.
Place the mushrooms on a plate, top with the salsa. Garnish with coriander leaves and serve.
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