Sweet Corn With Red Pepper And Chorizo - cooking recipe

Ingredients

1/2 tbsp olive oil
2 links chorizo, diced
1 None onion, finely chopped
2 cloves garlic, minced
4 cobs corn, husks and silk discarded, kernels removed
1 None red pepper, deseeded, diced
2.5 oz yellow split peas
1/2 tsp cayenne pepper
None None salad, sour cream and grilled flour tortillas, to serve
None None finely chopped fresh chives, to garnish
None None Tomato Salsa
2 None tomatoes, diced
1 None small avocado, pitted, flesh finely chopped
1/2 None small red onion, finely chopped
1/2 None lime, juiced

Preparation

Heat olive oil in a large frying pan over high heat. Saute chorizo, onion and garlic for 4-5 mins, until onion is tender. Add corn kernels, pepper, split peas and cayenne. Blend in 2 cups water then bring to a boil. Reduce heat and simmer, covered, for 20-25 mins. Remove lid and simmer for another 20 mins, until sauce has thickened and split peas are tender.
Meanwhile, to make the tomato salsa, combine all ingredients in a small serving bowl. Season to taste.
Serve corn mixture with salad, sour cream, tortillas and tomato salsa. Garnish with chives.