Ingredients

The following ingredients have 4 Servings
  • 5 Corns on the cob
  • 80 g Sliced Chorizo ((2.8oz))
  • 20 g Feta Cheese ((or as much as you like) (0.7oz))
  • 4 Medium Pears
  • 20 g Unsalted Butter ((0.7oz))
  • 3 Garlic Cloves
  • A Handful of Fresh Flat Leaf Parsley
  • 2 tbsp Balsamic Vinegar ((optional))

Instruction

  • Grill 4 corns using a grill pan or a grill. Once they are ready, set them aside.
  • 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).
  • 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.
  • 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.
  • Now wash and finely chop the parsley and throw it in the pan as well.
  • Add a splash of balsamic vinegar and cook for a further 1-2 before turning off the heat.
  • Cut each cob into 3 pieces and place on a plate. Spoon some of the salad next to it and top with Feta cheese.