Summer Recipes The Avenue Banquet Hall
I constantly read culinary magazines to find new and delicious recipes. I came across this recipe in Fresh Juice, summer 2013. I tried it at home. Big success.
Grilled Corn Salad with Chorizo Sausage
4 cobs corn husked
1/4 cup olive oil
1/4 pound Spanish style chorizo sausage
2 tbsp. lime juice
1/4 tsp. smoked paprika
1/4 tsp. of salt and pepper
2 cups grape tomatoes
3 sliced green onions
1. Preheat grill to medium
2. Brush corn with 2 tsp. of the oil. Place corn and chorizo on greased grill. Close lid and grill, turning corn once and the chorizo, until corn is tender and the chorizo is browned, about 10 minutes. Remove from the grill and let stand for 5 minutes.
3. In a serving bowl whisk together lime juice, paprika, salt and pepper. Add the remaining oil, the tomatoes and the green onions.
4. Add corn cobs to mixture. Chop the chorizo into small pieces and add to the mixture. Toss together.
This recipe makes 4 servings and can be prepared in 35 minutes.