Name: Corn with capsicum and chorizo
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 2 chorizo, diced; 1 onion, finely chopped; 2 garlic cloves, crushed; 4 corn cobs, husks removed, kernels removed; 1 red capsicum, seeded, diced; 1/3 cup yellow split peas; 1/2 teaspoon cayenne pepper; 2 cup water; salad and char-grilled flour tortillas, to serve; sour cream to serve, if liked; finely chopped fresh chives, to garnish; Tomato salsa; 2 tomatoes, diced; 1 small avocado, stone removed, flesh finely chopped; 1/2 small red onion, finely chopped; juice of 1/2 a lime

Corn with capsicum and chorizo

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Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1 1/2 tablespoon olive oil

2 chorizo, diced

1 onion, finely chopped

2 garlic cloves, crushed

4 corn cobs, husks removed, kernels removed

1 red capsicum, seeded, diced

1/3 cup yellow split peas

1/2 teaspoon cayenne pepper

2 cup water

salad and char-grilled flour tortillas, to serve

sour cream to serve, if liked

finely chopped fresh chives, to garnish

Tomato salsa

2 tomatoes, diced

1 small avocado, stone removed, flesh finely chopped

1/2 small red onion, finely chopped

juice of 1/2 a lime

Method

Corn with capsicum and chorizo

1.Heat oil in a large frying pan on high. Saute chorizo, onion and garlic for 4-5 minutes, until onion is tender.

2.Stir in corn kernels, capsicum, split peas and cayenne pepper. Blend in water. Bring to boil. Reduce heat and simmer, covered, for 20-25 minutes. Simmer further 20 minutes, uncovered until sauce has thickened and split peas are tender.

3.Make Tomato Salsa as per method below.

4.Serve corn mixture with salad, tortillas and tomato salsa. If liked, add a dollop of sour cream. Garnish with chives.

Tomato salsa

5.In a small bowl, combine all ingredients. Season to taste.

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Ingredients

Method

Corn with capsicum and chorizo

Tomato salsa

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