This salad certainly doesn’t lack in flavour and makes for a great accompaniment to any barbecued dish. The vibrant mix of charred corn, smoky chorizo, fresh herbs, spices and tangy bite from the capers and vinegar creates such a wonderful flavour and I think you’ll agree, it looks pretty good too.
- 8 cobs of corn, husks removed – Elphin Grove
- 4 tsp vegetable oil
- 2tsp flaked sea salt – Tasman Sea Salt
- 200g chorizo, skin removed and diced – Mount Gnomon Farm
- 25 g butter – Tasmanian Butter Co
- 100g activated walnuts roughly chopped – A pinch of…
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 bunch tarragon, leaves chopped – Thirlstane gardens
- 1/2 bunch of flat-leaf parsley, leaves chopped – Thirlstane Gardens
For the Dressing
- 2 tbsp capers, finely chopped
- 50 ml extra virgin olive oil – Coronea Grove Olives
- 2 tbsp cherry vinegar
- sea salt and freshly ground black pepper – Tasman Sea Salt
Bring a large pan of salted water to the boil and cook the corn for 5 minutes. Pat dry and brush with the oil. Sprinkle over the salt and cook on a hot barbecue (or chargrill pan) to evenly char until golden brown. Set aside to cool down.
When the corn is cool enough to handle, slice off the kernels into a serving bowl.
Heat a dry non-stick frying pan over medium heat and add the chorizo. Fry for 5-10 minutes until browned all over.
Melt the butter in a fry pan and, when it is foaming, add the almonds. Stir the walnuts around in a pan until deep golden. Add the cumin, coriander and a good pinch of salt. Use a slotted spoon to remove the walnuts, leaving behind the excess butter. Add the walnuts to the corn along with the chorizo, tarragon and parsley.
In a seperate bowl, mix together the capers, olive oil and vinegar for the dressing. Season with salt and freshly ground black pepper and drizzle over the salt just before serving.
Recipe sourced by: Marcus Wareing – Marcus At Home