| | Barbecued corn and chorizo salad
Barbecued corn and chorizo salad
Barbecued corn and chorizo salad 4.3-5 9
  • Calories: 1953 kj
  • Fat: 33.9g
  • Carbohydrates: 20.1g

How to Make:

  1. Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 4 minutes.
  2. Heat barbecue plate on medium heat. Cook corn, turning, for 8 to 10 minutes or until browned. Transfer to a plate. Set aside for 2 minutes to cool slightly. Add chorizo to barbecue plate. Cook, turning, for 2 minutes or until browned all over. Remove.
  3. When corn is cool enough to handle, use a sharp knife to slice kernels from cob. Place corn kernels, chorizo, capsicum, avocado, tomato, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve.
Time for preparing:
20 min.


  • 4 corn cobs, husks and silk removed
  • 2 (125g each) chorizo sausages, sliced
  • 1 medium green capsicum, finely chopped
  • 1 medium avocado, chopped
  • 100g baby roma tomatoes, halved
  • 1/2 cup fresh coriander leaves, chopped
  • 2 tablespoons lime juice