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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set