Grilled Corn With Pear Chorizo Salad

1. 1

   Grill 4 corns using a grill pan or a grill. Once they are ready, set them aside.

2. 2

   Cut the sliced chorizo into strips and throw the strips into a frying pan/or grill pan, if using (no need to make another pan dirty if the grill pan has been used for grilling the corns).

3. 3

   Wash and cut the pears into quarters. Remove the hard parts before cutting them into cubes. Throw them in the pan. Saute for 2 minutes.

4. 4

   Peel and thinly slice garlic. Cut corn of its cob and add the kernels as well as sliced garlic to the chorizo. Add butter and roast for 2-3 minutes stirring occasionally.

5. 5

   Now wash and finely chop the parsley and throw it in the pan as well.

6. 6

   Add a splash of balsamic vinegar and cook for a further 1-2 before turning off the heat.

7. 7

   Cut each cob into 3 pieces and place on a plate. Spoon some of the salad next to it and top with Feta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.