Roast Chicken and Chorizo Elotes Style Loaded Corn on the Cob
with Roasted Sweet Potato and Zingy Lime Dressed Salad
- Milk
- Cereals containing gluten
- Wheat
- Mustard
- Celery
- 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
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Corn on the Cob
60 grams
Diced Chorizo
(Contains: Milk)
1 unit(s)
Intense™ Tomato
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Mustard, Celery)
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 potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. Use two baking trays if necessary.
Lay the chicken onto another baking tray, drizzle with oil, sprinkle over half the Central American style spice mix and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 pop it on the chicken tray.
When the oven is hot, roast the sweet potato on the middle shelf and the chicken and corn on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Turn the sweet potato halfway through.
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 chicken, corn and sweet potato between serving plates.
Spoon the chorizo and any leftover chorizo oil over the corn and chicken and drizzle over the mayo (see pantry for amount).
Sprinkle the crispy onions over the corn.
Crumble the Greek style salad cheese over the chicken, corn and salad. Serve with any remaining lime on the side for squeezing over the corn.
