Name: Chorizo sausage with corn salsa and avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: spanish
Ingredients: 1 x 500g pkt polka dot corn cobs, husks and silk removed; 1 red onion, halved, coarsely chopped; 62.50 ml loosely packed coarsely chopped fresh coriander; 1 ripe avocado, halved, stone removed, peeled; 37.60 gm extra light sour cream (Pauls brand); Salt & freshly ground black pepper; 4 chorizo sausages, thickly sliced diagonally

Chorizo sausage with corn salsa and avocado

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Flavorful and low-carb lunch option.

Ingredients:

1 x 500g pkt polka dot corn cobs, husks and silk removed
1 red onion, halved, coarsely chopped
62.50 ml loosely packed coarsely chopped fresh coriander
1 ripe avocado, halved, stone removed, peeled
37.60 gm extra light sour cream (Pauls brand)
Salt & freshly ground black pepper
4 chorizo sausages, thickly sliced diagonally

Instructions:

With a small sharp knife, slice down the corn cob near the core to remove the kernels. Steam the corn over boiling water for 5-6 minutes until tender. Refresh in cold water, then transfer to a bowl. Mix in onion and coriander, gently combining all ingredients.
Mash the avocado and sour cream together in a bowl with a fork until chunky. Season with salt and pepper to taste.
Preheat a large non-stick frying pan over medium-high heat. Cook the sausage for 2 minutes on each side until golden brown and heated through. Remove from heat.
Divide the corn salsa onto the serving plates and generously add the chorizo sausage on top.

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