Ingredients:

  • 3 large Corn on the Cob, husks removed
  • 150g Cooking Chorizo, casing removed and diced finely
  • 1 tbsp Olive Oil (for crisping chorizo)
  • 1/2 head Green Cabbage (approx. 750g), finely shredded
  • 1 large Red Bell Pepper, finely diced
  • 4 stalks Spring Onions (Scallions), thinly sliced
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Fresh Lime Juice (about 3-4 medium limes)
  • 1/3 cup Extra Virgin Olive Oil (for dressing)
  • 1 tbsp Honey or Maple Syrup
  • 1 small Red Chilli, finely minced
  • 1 clove Garlic, finely minced
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Prep the Corn: Lightly brush the shucked corn cobs with a neutral oil (like canola or vegetable oil). Season lightly with salt.
  2. Grill the Corn: Place the corn directly over medium-high heat on the BBQ. Turn every 2-3 minutes until the kernels are tender and show significant charring (about 8–10 minutes total). Remove and set aside to cool slightly.
  3. Crisp the Chorizo: In a small non-stick pan, sauté the diced chorizo with 1 tbsp of olive oil over medium heat. Cook until the chorizo is crispy and has released its flavourful, deep red oil (about 5–7 minutes). Remove the chorizo pieces with a slotted spoon, reserving the oil. Set aside to cool.
  4. Slice the Corn: Once cool enough to handle, use a sharp knife to slice the kernels off the cobs and place them in the large mixing bowl.
  5. Prep Vegetables: Combine the shredded cabbage, diced red bell pepper, and sliced spring onions in the large mixing bowl with the corn kernels.
  6. Make the Dressing: In a separate jar or bowl, combine the lime juice, 1/3 cup olive oil, honey/maple syrup, minced chilli, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until fully emulsified and slightly thickened. Taste and adjust seasoning.
  7. Combine and Dress: Pour the dressing over the vegetables. Add the crispy chorizo pieces and the chopped fresh coriander.
  8. Toss Gently: Use tongs to toss the mixture thoroughly until every piece of vegetable is coated in the vibrant dressing.
  9. Chill (Crucial Step): Cover the bowl and refrigerate the slaw for a minimum of 30 minutes, or up to 2 hours. This allows the flavors to meld and the cabbage to tenderize.
  10. Serve: Give the slaw one final toss just before serving to redistribute the dressing and chorizo pieces.