BBQ Corn and Chorizo Salad

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Ingredients

4 Cobs of sweet corn (husks and silk removed)

250g Chorizo Sausages sliced

1 Medium Capsicum finely chopped

1 Medium avocado chopped

100g Baby Roma Tomatoes (halved)

½ cup Coriander leaves

2 tbsp Lime Juice

A gorgeous fresh salad by Tad Lombardo.

 

Method

STEP 1

Blanch the corn in boiling water for about 10 minutes

STEP 2

Heat an oiled BBQ plate on medium heat. Cook the corn turning, for 10 to 15 minutes or until browned. Transfer to a plate and set aside for 3 minutes to cool. Add chorizo to the BBQ plate and cook until browned. Remove.

STEP 3

When corn is cool enough to handle, use a sharp knife and slice kernels off the cob. Place corn kernels, chorizo, capsicum, avocado, tomato, coriander and lime juice in a bowl. Season with salt and pepper to taste. Serve.

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