Burnt Corn and Chorizo Salad

Burnt Corn and Chorizo Salad

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Burnt Corn and Chorizo Salad
  • Burnt Corn and Chorizo Salad
  • Burnt Corn and Chorizo Salad
Burnt Corn and Chorizo Salad

Burnt Corn and Chorizo Salad

Cuisine

South American

Recipe Description

Lesser cuts of meat, such as pork belly and lamb shoulder, are part of the cool-kids gang at butchers these days, but it can be daunting to be faced with a thick slab of belly fat. Use the following technique of slow-cooking the meat overnight then blast it at a high temperature for a flawless result and perfect crackling every time.

Prep Time 20 Minutes

Cooking Time Slow Cooked

Difficulty Easy

Ingredient List

180 g (6½ oz) chorizo, minced by hand
400 g (14 oz) corn, cut off the cob
½ bunch oregano, half chopped, half leaves picked to garnish
100 g (3½ oz) spinach
20 green beans or runner beans, cut into small pieces
150 g (5½ oz) string cheese, pulled into thin shreds

Recipe Steps

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 spinach and fold in the string cheese. Place this mix into a serving bowl and garnish with the reserved oregano leaves.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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