Barbecued corn and chorizo salad

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.

Recipe «Barbecued corn and chorizo salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 corn cobs, husks and silk removed, 2 Primo Classic Chorizo, sliced, 1 medium green capsicum, finely chopped, 1 medium avocado, chopped, 100g baby roma tomatoes, halved , 1/2 cup fresh coriander leaves, chopped, 2 tbsp lime juice .

Ingredients:

• 4 corn cobs, husks and silk removed 
• 2 Primo Classic Chorizo, sliced 
• 1 medium green capsicum, finely chopped 
• 1 medium avocado, chopped 
• 100g baby roma tomatoes, halved 
• 1/2 cup fresh coriander leaves, chopped 
• 2 tbsp lime juice 

Instructions

1. Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 4 minutes.
2. 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.
3. 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.