Sweetcorn, chorizo and toasted almond salad

Sweetcorn, chorizo and toasted almond salad
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 25 minutes to cook

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

Nutrition: per serving

Calories
337kcals
Fat
26.9g (6g saturated)
Protein
9.9g
Carbohydrates
3.7g (2.7g sugar)
Salt
1.4g
Calories
337kcals
Fat
26.9g (6g saturated)
Protein
9.9g
Carbohydrates
3.7g (2.7g sugar)
Salt
1.4g

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

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.

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