Warm White Corn Salad with Crispy Chorizo Picante

Another instant classic here. Crisp spanish chorizo picante in a very small amount of grapeseed oil for 2-3 minutes a side on medium high heat; drain and pat dry. Cut corn from cob, melt 1 stick butter with juice of 1 large lime, add pinch of guajillo chile powder. Combine the corn with a fine dice of red onion, and 1 scallion. Par cook the corn, red onion and scallion for 5 minutes on low heat. Finish with diced granny smith apple and the crispy chorizo.

From gastronomic guesswork

A memorable little salad, the sweetness from the corn is well accented by the acidity from the apple and lime, which makes this a very balanced dish that jumps in the mouth.