STREET CORN SALAD

SERVES 4 PREP 5 MINS COOK 15 MINS PER SERVE 2598kj COST $$$

6 corn cobs, husks, silks removed 2 tsp extra-virgin olive oil 2 tsp finely grated lime zest ½ tsp smoked paprika 2 smoked chorizo, thickly sliced 2 cos lettuce hearts, halved lengthways 100g manchego cheese, grated 1 cup coriander leaves 2 long red chillies, thinly sliced

LIME DRESSING

2⁄ cup sour cream 3 ¼ cup lime juice 1 garlic clove, crushed ¼ tsp cayenne pepper

1 Preheat a barbecue grill or chargrill pan on high. Spray corn cobs with olive oil. Cook 10-12 mins, turning occasionally, until kernels are tender and charred.

2 Cut kernels from cobs and place in a large bowl with olive oil, lime zest and paprika. Season and mix well.

3 Chargrill chorizo slices 2 mins each side until grill marks appear. Spray cut sides of cos hearts with olive oil. Cook cut side down 30 seconds.

4 LIME DRESSING Meanwhile, in a small bowl, combine all ingredients. Season, set aside.

5 In a large bowl, toss lettuce, corn and chorizo. Serve sprinkled with cheese, coriander and sliced chilli. Accompany with dressing.