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Spicy corn and chorizo salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy corn and chorizo salad - a must-have for your fiesta!
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 chorizo sausage, thinly sliced diagonally
  • 3 corn cobs, husk and silks removed
  • 20.00 ml Mexican chilli powder
  • 1 small red onion, cut into thin wedges
  • 250g cherry tomatoes, halved
  • 125.00 ml fresh flat-leaf parsley leaves
  • 42.00 gm lime juice
  • Lime wedges, to serve
Instructions:
  • In a large frying pan over medium-low heat, warm oil. Add chorizo and cook for 5 minutes until browned, crispy, and fat is rendered. Transfer chorizo to a paper towel-lined plate, leaving oil in the pan.
  • - Turn up the heat to medium. - Coat the corn cobs with chili powder. - Place the corn in the pan. - Cook the corn in flavorful chorizo oil, turning occasionally, for about 10 minutes until charred and kernels are tender. - Transfer the cooked corn to a cutting board to cool.
  • Cut the corn kernels from the cobs, keeping them in chunks with a sharp knife.
  • In a large bowl, combine chorizo, corn, onion, tomato, and parsley. Season with salt and pepper, then gently mix. Transfer to a serving platter, drizzle with lime juice and chorizo juices. Serve with lime wedges.

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