EVERY BITE OF THESE MINI HOTDOGS BURSTS WITH SALTY-SWEET CHORIZO, THE FRESHNESS OF CRUNCHY CUCUMBER AND A HIT OF JALAPEÑO HEAT GRILLED CORN COB SALAD
Serves 6
2 cobs corn1 tbsp olive oil1 bunch baby or thin asparagus, ends trimmed1 lemon, halved4 gem lettuce, ends off, rinsed200g punnet Solanato cherry tomatoes, quartered125g Qukes (baby cucumbers), thinly sliced1 avocado, halved, peeled, cut into wedges2 tbsp chopped chives
Ranch dressing
½ cup mayonnaise¼ cup milk1 tbsp white wine vinegar1 tbsp chopped dill
1. Peel corn. Boil in a pot of boiling water for about 5 minutes until tender. Drain. Rub corn with oil. Season with salt and pepper. Heat a barbecue on medium high heat. Cook corn, turning occasionally, for about 12-15 minutes or until charred.
2. Add asparagus and lemon halves,…
