Grilled corn with pear chorizo salad

Delight in the flavors of grilled corn, juicy pear, and zesty chorizo in this vibrant salad that packs a punch of smoky, sweet, and savory notes.

Ingredients:

• 5 Corns on the cob
• 80 grams Sliced Chorizo
• 20 grams Feta Cheese
• 4 Medium Pears
• 3 Cloves Garlic
• A Handful of Fresh Flat Leaf Parsley
• 2 tablespoons Balsamic Vinegar (optional)

Instructions:

1. Cook 4 corns on a grill pan or a grill. Once they are cooked, put them aside.
2. Slice the chorizo into strips and place the strips in a frying pan or grill pan, if preferred (no need for another pan if the grill pan was used for cooking the corn).
3. Prepare the pears by washing, quartering, removing the cores, and cutting them into cubes. Add them to the pan. Saute for 2 minutes.
4. Peel and thinly slice the garlic. Remove the corn kernels from the cob and add them, along with the sliced garlic, to the chorizo. Add butter and cook for 2-3 minutes while stirring occasionally.
5. Finely chop the parsley and add it to the pan.
6. Pour a bit of balsamic vinegar and cook for an additional 1-2 minutes before turning off the stove.
7. Cut each corn cob into 3 pieces and arrange on a plate. Serve the salad next to it and sprinkle with Feta cheese.

Summary:

• Calories: 1178 kcal
• Fat: 32 g
• Protein: 34 g
• Carbs: 216 g
• Potassium: 2575 mg
• Magnesium: 268 mg