Originally cultivated by native Americans, corn is at its sweetest and juiciest from November to February. Make the most of this sweetness in this visually stunning corn and chorizo salad.
- Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 4 minutes.
- Heat barbecue plate on medium heat. Cook corn, turning, for 8 to 10 minutes or until browned. Transfer to a plate. Set aside for 2 minutes to cool slightly. Add chorizo to barbecue plate. Cook, turning, for 2 minutes or until browned all over. Remove.
- When corn is cool enough to handle, use a sharp knife to slice kernels from cob. Place corn kernels, chorizo, capsicum, avocado, tomato, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set