This spicy corn and chorizo salad is the perfect addition to your Mexican feast.
- Heat oil in a large frying pan over medium-low heat. Add chorizo. Cook, stirring occasionally, for 5 minutes or until browned and crispy, and the fat has rendered out of the chorizo. Leaving the oil in the pan, transfer chorizo to a plate lined with paper towel to drain.
- Increase heat to medium. Rub corn cobs with chilli powder. Add corn to pan. Cook corn in chorizo oil, turning, for 10 minutes or until charred and corn kernels are tender. Transfer corn to a board to cool.
- Using a sharp knife, cut corn kernels from cobs, leaving kernels in chunks.
- Place chorizo in a large bowl. Add corn, onion, tomato and parsley. Season with salt and pepper. Gently toss to combine. Transfer mixture to a serving platter. Drizzle over lime juice and any chorizo resting juices. Serve with lime wedges.
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