Corn is the star in this late summer/early autumn warm salad, but the chorizo dressing is a keeper. Customise at will …
While corn on the cob is an autumn staple in our house (my girls love finding new flavours to roll the cobs in), I also love charring it and tossing it through salads. If you have a barbecue going, you can, of course, char the cobs first, then cut off the kernels, but otherwise I find this method easier. As it stands, this recipe is a proper hit – the flavours and textures go together so well – and it’s really versatile, too: add thin wedges of little gems or quartered soft-boiled eggs, or sprinkle over feta or sliced green jalapeños. Have a play and make it your own.
Continue reading… Corn is the star in this late summer/early autumn warm salad, but the chorizo dressing is a keeper. Customise at will …While corn on the cob is an autumn staple in our house (my girls love finding new flavours to roll the cobs in), I also love charring it and tossing it through salads. If you have a barbecue going, you can, of course, char the cobs first, then cut off the kernels, but otherwise I find this method easier. As it stands, this recipe is a proper hit – the flavours and textures go together so well – and it’s really versatile, too: add thin wedges of little gems or quartered soft-boiled eggs, or sprinkle over feta or sliced green jalapeños. Have a play and make it your own. Continue reading… Autumn food and drink, Salad, Food, Vegetables, Sausages
