Mexican corn-and-sausage salad

This Mexican corn-and-sausage salad is smoky, spicy, tangy and packed with delicious flavor.  Among the herbs and spices that give it a distinct kick are chilies, coriander, smoked paprika, onions and lime.

 

SERVES:  4 

INGREDIENTS

Chorizo pork sausages
1 tablespoon canola oil

FOR THE CORN SALAD
5 corn cobs
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1 red pepper, chopped
2 green onions, thinly sliced
1/2 red onion finely chopped
1 handful coriander, chopped
1 avocado, chopped
½ cup Feta cheese
1 green chili finely chopped
½ cup buttermilk
2 limes

METHOD

Make the corn salad; carefully cut the corn off the cob. Heat the olive oil in a large skillet over high heat. Add the corn and stir-fry it for about 3-5 minutes or until the corn starts to char. Transfer the corn to a large bowl and let it cool for a couple of minutes. To the same bowl, add the peppers, onion, half the coriander, avocado, feta cheese and spices. Toss to combine.

Blend the chili, remaining coriander and butter milk into a dressing. Pour over the salad and toss gently. Drizzle with lime juice and season with salt.

Heat a saucepan over medium high, add the oil and cook the sausages until golden brown and cooked through. Serve the sausages with the salad.

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