Mexican-style loaded corn cobs
INGREDIENTS
6 corn cobs in husks
2 chorizo, finely chopped
1 cup sour cream
1/2 cup chipotle sauce
1 large avocado, finely chopped
1⁄2 cup fresh coriander leaves
Lime wedges, to serve
METHOD
Step 1
Peel back husks on corn cobs. Remove silk and discard. Peel husks back again to cover corn. Run under cold water (see note).
Step 2
Heat a large chargrill pan over high heat. Cook corn, in 2 batches, turning, for 10 minutes or until corn is tender. Transfer to a baking tray.
Step 3
Meanwhile, place chorizo in a frying pan over medium-high heat. Cook, stirring, for 3 minutes or until crisp. Transfer chorizo to paper towel to drain.
Step 4
Combine sour cream and chipotle sauce in a small bowl. Peel back husks. Dollop corn cobs with sour cream mixture. Top with chorizo and avocado. Sprinkle with coriander. Serve with lime wedges.
RECIPE NOTES
Running the corn husks under cold water before cooking helps prevent the husks from burning.