Grilled corn and chorizo salad

By rost_amy

Herbs and red wine vinegar add oomph to this salad of sweet corn and salty chorizo.

Ingredients

• 4 (about 500g) corncobs, husks and silk removed
• 60 ml (1/4 cup) olive oil
• 2 tsp sea salt flakes
• Pinch of cayenne pepper
• Pinch of smoked paprika
• 2 (about 250g) chorizo sausages, thinly sliced
• 85 g (1/2 cup) blanched almonds, toasted, coarsely chopped
• 1/2 cup chopped fresh continental parsley
• 2 tbs chopped fresh chives
• 1 1/2 tbs red wine vinegar

Details

Adapted from taste.com.au

Preparation

Step 1

Step 1
Cook the corn in a large saucepan of salted boiling water for 10 minutes or until cooked through. Drain.

Step 2
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.

Step 3
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.

Step 4
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.