Barbecued corn and roasted butternut pumpkin with black beans and jalapeño sour cream from Community: Salad Recipes from Arthur Street Kitchen (page 147) by Hetty Lui McKinnon

  • coriander leaves
  • corn on the cob
  • Show all ingredients...

  • EYB Comments

    Can substitute sweet potatoes for butternut pumpkins.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet potatoes for butternut pumpkins.

  • ellwell on October 29, 2023

    This was pretty good but not good enough for me to repeat. It holds up well for a few days, so if you need to make a dish ahead of time, this would work.

  • e_ballad on January 06, 2019

    Absolutely fantastic. Makes a massive amount, but holds up well as leftovers. Highly recommend!

  • Suzamo on February 11, 2016

    Easy and tasty...another great recipe from this book

  • Melanie on March 08, 2015

    Really easy to make. I didn't add all the suggested delicious toppings but will next time - already a great dish so it would be good to see what the full picture tastes like.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.