Stir-fried corn with chorizo and coriander

Stir-fried corn with chorizo and coriander

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Remove the husks and silky tassels from 3 corn cobs. Rinse. Using a sharp knife, cut down the length of the cobs, removing all the kernels but taking care not to remove too much of the starchy core. Set aside. Heat a heavy-based frying pan over medium–high heat and add 1 tablespoon olive oil and 2 sliced chorizo, cooking for 5–6 minutes, or until golden brown. Drain the excess fat away and set the chorizo aside. Return the pan to the heat and add 1 tablespoon oil along with the reserved corn kernels, 6 thinly sliced spring onions and 1 diced red capsicum. Cook for 2–3 minutes, until softened, then return the chorizo to the pan. Cook for 2–3 minutes, stirring often. Add 1 handful of chopped coriander leaves, the juice of 1 lime and season well with salt and freshly ground black pepper.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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