1 tsp extra virgin olive oil
1 cob of corn, husks and silks removed
1/4 tsp smoked paprika
Sea salt flakes, to season
1 chorizo, finely diced
2 ripe avocado
Juice of 1/2 lime
2 green shallots, thinly sliced, plus extra to serve
1 Tbs sour cream
Lime wedges and corn chips, to serve
Drizzle oil onto corn cob, sprinkle with paprika, then rub to coat. Season with salt then place into the basket of the Philips air fryer. Set the temperature to 200 C and time to 10 minutes.
Once cooking time has elapsed, add the chorizo to the basket, next to the corn. Set time for a further 5 minutes until corn is lightly golden and tender and chorizo is golden brown. Set aside to cool slightly.
Meanwhile, to make the guacamole, scoop the flesh from the avocado into a large bowl. Add lime juice, shallot and sour cream, mash with a fork until roughly mashed. Season with salt.
Spread guacamole onto a serving platter.
Use a large sharp knife to cut off the corn kernels. Scatter corn kernels, chorizo and extra shallots over the guacamole. Serve with lime wedges and corn chips on the side.
Philips XXL air fryer with Smart Sensing technology
Credits: Fleishman-Hillard
Photo Credits: Philips
