Cajun Spicy Chorizo Corn Salad
Cajun Spicy Chorizo Corn Salad is a perfect side to serve at a summer BBQ. Serve alongside your favourite burgers, grilled sausages or sizzling steaks.
- 4 12oz cans of peaches and cream corn
- 2 Tbsp melted butter
- 2 Tbsp olive oil
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 1/3 cup minced red onion
- Salt to taste
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 tsp minced garlic
- 1 tsp onion powder
- 2 tsp dry thyme
- 2 tsp dry oregano
- 1 tbsp basil chopped
- 1 tbsp mint chopped
- 1 lime juiced
- 1/2 cup chopped chorizo
Add butter and corn to a large pot on medium heat.
Sautee corn for approximately 15 minutes, stirring the bottom regularly with a spoon to ensure it is cooked evenly. Remove the corn from the pot once it has caramelized (turning a light brown). Place corn in a large mixing bowl and let cool.
Return pot to the stove and add olive oil and sweet peppers. Cook on medium heat for 10 minutes, until tender.
Add salt, pepper, paprika, garlic, onion powder, thyme, and oregano. Once incorporated add mixture to your bowl and stir together with cooled corn.
Add onion, basil, mint, and lime juice. Store in the fridge until ready to eat.
In a small fry pan on medium heat add finely chopped chorizo and stir for 5 minutes until crispy.
Serve the salad in a large bowl and top with crispy fried chorizo.
Calories: 206kcal | Carbohydrates: 29.1g | Protein: 4.9g | Fat: 8.4g | Saturated Fat: 2.7g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 99mg | Fiber: 3.6g | Sugar: 6g | Calcium: 17mg | Iron: 1mg