Spicy corn and chorizo salad

This spicy corn and chorizo salad is the perfect addition to your Mexican feast.

Recipe «Spicy corn and chorizo salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp extra virgin olive oil, 1 chorizo sausage, thinly sliced diagonally, 3 corn cobs, husk and silks removed, 1 tbsp Mexican chilli powder, 1 small red onion, cut into thin wedges , 250g cherry tomatoes, halved, 1/2 cup fresh flat-leaf parsley leaves, 2 tbsp lime juice , Lime wedges, to serve.

Ingredients:

• 2 tsp extra virgin olive oil 
• 1 chorizo sausage, thinly sliced diagonally 
• 3 corn cobs, husk and silks removed 
• 1 tbsp Mexican chilli powder 
• 1 small red onion, cut into thin wedges 
• 250g cherry tomatoes, halved 
• 1/2 cup fresh flat-leaf parsley leaves 
• 2 tbsp lime juice 
• Lime wedges, to serve 

Instructions

1. 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.
2. 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.
3. Using a sharp knife, cut corn kernels from cobs, leaving kernels in chunks.
4. 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.