Ingredients
Method
- 100 g chorizo, finely chopped
- 100 g butter
- 25 g coriander, chopped
- 1 chilli, chopped
- 6 mielies
Method
Ingredients
1. Dry-fry 100 g finely chopped chorizo until crisp.
2. Fold into 100 g softened butter with 25 g chopped coriander, 1 chopped chilli and season to taste.
3. Chargrill 6 blanched mielies, then serve hot with the chorizo butter.
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