Corn and Chorizo Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Colombian
Author:
Charlie Carrington
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
The quality level of sausages can swing from fatty ‘mystery bags’ to artisan offerings made with top-quality meat. Same deal with chorizo, a dark-red mild or spicy sausage made with pork, pork back fat, achiote and smoked paprika. The more gourmet you go, the better the quality of the pork, the fresher the spices, and the tastier the sausage. Source quality chorizo from Spanish grocers, markets, or delicatessens.
Ingredients
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180g Chorizo
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400g Corn, Cut off the cob
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½ Bunch Oregano, Half Chopped, Half leaves picked for garnish
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20 Runner beans or a Handful of Green Beans
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100g Spinach
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150g Oxcacan String Cheese
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Buy these ingredients
Directions
In a large frying pan over a medium heat, cook the chorizo until it is crisp and golden, then set aside. In same pan, over a high heat,
sauté the corn until it is slightly burnt. Add the oregano and green beans and continue to cook,
Stirring occasionally, for 3 minutes or until the beans are just cooked. You want them to still be a bit crunchy
To serve, scoop the corn mixture into a large bowl and let cool,
then mix through the chorizo, spinach and string cheese and
garnish with the reserved oregano leaves.
