Sweetcorn Rarebit makes a delightful snack dish, or it may be served as a savoury course at the end of a meal.
1 oz. butter
1 small green pepper, white pith removed, seeded and finely chopped
1 medium-sized onion, finely chopped
½ teaspoon salt
2 teaspoon black pepper drops Tabasco sauce
1 tablespoons tomato puree
6 oz. canned sweetcorn, drained
8 oz. Cheddar cheese, grated
4 slices toast, crusts removed and kept hot
In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the green pepper and onion and Colourful Sweetcorn Salad is delicious with grilled meat. fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Meanwhile, in a medium-sized mixing bowl, using a wire whisk or rotary beater, lightly beat together the eggs, salt, pepper and Tabasco sauce. Set aside.
Add the tomato puree, sweetcorn and grated cheese to the frying-pan and cook, stirring constantly, until the cheese has melted. Pour the beaten egg mixture into the pan and cook, stirring constantly, for 5 minutes or until the mixture thickens slightly. Remove the pan from the heat.
Place the slices of toast on warmed, individual serving plates and carefully spoon equal quantities of the mixture on to the toast. Serve immediately.