Clean corn to clean the corn from green leaves, wash. Bend on a paper towel. Sprinkle the cobs of corn with melted butter, grate with salt, black pepper and granulated sugar. Wrap in aluminum foil and bake in pre-heated to 180-200 ° C for 10 minutes.
At this time, disassemble leaf salads, rinse, dry on a paper towel and lay out 4 portioned plates.
Wash the mango, peel, cut in half, remove the core. Cut the pulp in small cubes.
Put peas and mangoes on salad leaves, sprinkling alfalfa on top.
Prepare the sauce, for this, cut the stalk in the chili pepper, cut in half in half, free from the seeds, finely cut. Freshly squeezed orange juice along with a chopped chili pepper, apple jelly, vinegar made of red wine and soil sauce, put in a small pan, put on fire and bring to a boil.
Remove the gas station from the stove, stirring with a spoon, enter olive oil drop. Add salt, black pepper and granulated to taste.
Remove the cobs of corn from the oven, cut in circles and lay around the salad.
Pour a warm dressing salad and immediately serve.
Ingredients
■ 4 boiled corn cobs
■ 2 tbsp. tablespoons of butter
■ salt
■ Black ground pepper
■ 1 pinch of sugar
■ 250 g of a mixture of various leaf salads (spinach, Lollo Rosso, Frieze or Radikio)
■ 2 mangoes
■ 200 g of boiled peas
For sauce:
■ juice 2 oranges
■ 1 pod chili
■ 2-3 tbsp. tablespoons of apple jelly, 1 t. spoon of vinegar made of red wine and soy sauce
■ 1 st. spoon of olive oil