Chorizo Elotes Style Loaded Corn on the Cob
with Roasted Spiced Sweet Potato and Zingy Lime Dressed Salad
- Milk
- Cereals containing gluten
- Wheat
- Celery
- Mustard
- May contain traces of allergens
Add a fresh flavour to your plates with corn on the cob. A whole ear of the corn plant, corn on the cob is enjoyed boiled, steamed or roasted, then generously seasoned and slathered with butter. It's one of those vegetables that's worth getting your teeth stuck into.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Corn on the Cob
60 grams
Diced Chorizo
(Contains: Milk)
1 unit(s)
Lime
1 unit(s)
Intense™ Tomato
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery, Mustard)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the sweet potatoes into 1cm thick rounds (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, put the corn on the cob on a large sheet of foil.
Drizzle with oil, sprinkle over the chorizo and remaining Central American style spice mix, season with salt and pepper and turn to coat the corn. Fold the foil closed to create a parcel and place it on a baking tray.
Roast on the middle shelf until the corn is tender, 25-30 mins.
While everything roasts, cut the lime into wedges. Halve the tomato, then cut each half into 1cm wedges.
Trim and tear the baby gem into bite-sized pieces.
In a medium salad bowl, combine a good squeeze of lime with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the tomato and toss to coat. Set aside for later.
When everything's nearly ready, add the baby gem to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
When everything's ready, share the corn and sweet potato between serving plates.
Spoon the chorizo and any chorizo oil left in the foil over the corn and drizzle over the mayo (see pantry for amount).
Sprinkle the crispy onions over the corn and crumble the Greek style salad cheese over the corn and salad. Serve with any remaining lime on the side for squeezing over the corn.
