Ingredients
- 2 cobs Fresh corn, shucked
- 450g Piccolos Potatoes, quartered
- 1 small Onion, diced
- 1 Capsicum, cut into 2cm pieces
- 1 Tbsp Olive oil
- 1 cup Cherry tomatoes, halved
- 1 chorizo sausage, thinly sliced
- Genevieve’s Lime & Parmesan dressing
Directions
- Preheat oven to 200 °C and line a baking pan with baking paper.
- Wrap corn cobs in foil and place in oven pan. Cook for 15 minutes.
- Cut your potatoes, capsicum and onion into 2cm pieces.
- After 15 minutes, remove the corn from the oven, unwrap it and let it cool. Add the potatoes, capsicum and onion to the pan. Drizzle with one tablespoon oil and stir to coat. Bake for 20 to 25 minutes or until tender and starting to brown.
- thinly slice the chorizo and fry in a small pan until browned (this will only take a few minutes)
- Remove the vegetable from the oven and place in a serving bowl. Cut the kernels off the corn and stir these into the bowl along with the tomatoes and chorizo
- dress the sald with some lime & parmesan dressing (or similar)
- Serve warm or at room temperature