Herbs and red wine vinegar add oomph to this salad of sweet corn and salty chorizo.
- Cook the corn in a large saucepan of salted boiling water for 10 minutes or until cooked through. Drain.
- Preheat a barbecue on high. Brush the corn with half the oil. Sprinkle with salt, cayenne pepper and paprika. Cook on the barbecue grill, turning occasionally, for 10-15 minutes or until lightly charred. Set aside for 10 minutes to cool slightly.
- Use a small sharp knife to cut down the length of 1 corncob, close to the core, to remove the kernels. Transfer to a serving bowl. Repeat with the remaining corncobs.
- Cook the chorizo on the barbecue flat plate for 1 minute each side or until golden. Add the chorizo, almond, parsley, chives, vinegar and remaining oil to the corn and toss to combine.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set