Orecchiette With Corn, Chorizo And Avocado Recipe

Name: Orecchiette With Corn, Chorizo And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 corn cobs, boiled or steamed, OR 1 cup tinned corn kernels; 1/4 cup olive oil; 4 spring onions, finely sliced; 1 small red chilli, finely sliced; 2 cloves of garlic, peeled, finely sliced; 2 fresh Chorizos, peeled, finely sliced; 400 grams Orecchiette pasta; 1 handful fresh parsley, chopped; juice of 1 lemon; 1 avocado, peel and stone removed, chopped; salt; freshly ground black pepper; grated parmesan cheese

Servings: persons

2 corn cobs, boiled or steamed, OR 1 cup tinned corn kernels
1/4 cup olive oil
4 spring onions, finely sliced
1 small red chilli, finely sliced
2 cloves of garlic, peeled, finely sliced
2 fresh Chorizos, peeled, finely sliced
400 grams Orecchiette pasta
1 handful fresh parsley, chopped
juice of 1 lemon
1 avocado, peel and stone removed, chopped
salt
freshly ground black pepper
grated parmesan cheese

1
If using corn cobs, run a knife down from top to bottom to remove the corn kernels.
2
Tip the olive oil into a large frypan and turn heat onto medium-high. Add the corn kernels, spring onions, chilli, garlic and chorizos and cook, stirring, until chorizo is starting the crisp on the edges. Remove from the heat.
3
Meanwhile cook the orecchiette in plenty of boiling salted water as per packet instructions. Drain, reserving half a cup full of the pasta cooking water.
4
Put the frypan back onto the heat and add the drained pasta, half the reserved cooking water and parsley. Cook over medium heat for a couple of minutes, stirring everything together. If the mix is a little dry, add more water. The starch in the water will help the pasta create a sauce. Taste and season with salt and pepper and stir again
5
Remove from the heat, squeeze in the lemon juice and tumble in the chopped avocado and carefully stir to combine. Top with grated parmesan cheese and serve.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 corn cobs, boiled or steamed, OR 1 cup tinned corn kernels, 1/4 cup olive oil, 4 spring onions, finely sliced, 1 small red chilli, finely sliced, and more.

Yes, Orecchiette With Corn, Chorizo And Avocado falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Corn, Chorizo And Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions