BBQ Corn and Chorizo Salad< Back
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.
Blanch the corn in boiling water for about 10 minutes
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.
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.