Sweetcorn, chorizo and toasted almond salad

  • Portion size: Serves 8
  • Takes 20 minutes to make, 25 minutes to cook
  • Difficulty: easy

Smokey chorizo, sweetcorn, almonds and plenty of fresh herbs come together beautifully in this summer salad recipe.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 6 corn-on-the-cobs, husks removed
  • 4 tbsp vegetable oil
  • 2 tsp sea salt
  • 25g butter
  • 100g blanched almonds,
  • roughly chopped
  • Pinch of cayenne pepper
  • Pinch of sweet smoked paprika
  • 200g chorizo, diced into pieces similar in size to corn kernels
  • ½ bunch of fresh tarragon, leaves chopped
  • ½ bunch of fresh flatleaf parsley, leaves chopped
  • 50ml extra-virgin olive oil
  • 2 tbsp sherry vinegar
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Bring a large pan of salted water to the boil. Add the corn and boil for 4 minutes, then drain. Brush with the vegetable oil, sprinkle with the salt, then place on a hot barbecue, turning occasionally, for 10-15 minutes until lightly charred all over. Set aside until cool enough to handle, then slice off the kernels and place in a bowl.
  2. Heat the butter in a frying pan and, when foaming, add the almonds and cook for a few minutes until golden brown. Add the spices and a good pinch of salt, then pour off the excess butter and add the almonds to the sweetcorn with the chorizo, chopped herbs and black pepper. Mix well. Combine the extra-virgin olive oil and vinegar, then drizzle over the salad just before serving.
  • Recipe continues after advertising adslot-recipe-4
  • Nutrition

    • 337kcals Calories
    • 26.9g (6g saturated) Fat
    • 9.9g Protein
    • 3.7g (2.7g sugar) Carbs
    • 1.4g Salt
    adslot-recipe-5

    Rate and review

    Rate

    Leave a comment, question or tip

    adslot-recipe-6
    2

    Recipes left this week.


    Go unlimited for £4.99 /month, plus enjoy:

    • Access to 9000+ recipes
    • Distraction-free browsing
    • Cook Mode & more
    ×