Grilled Corn with Pear Chorizo Salad

Grill 4 corns using a grill pan or a grill. Once they are ready, set aside.

Cut sliced chorizo into strips and throw the strips into a frying pan or grill pan, if using (no need to make another pan dirty if the grill pan has been used for grilling the corns).

Wash and cut the pears into quarters. Remove the hard parts before cutting them into cubes. Throw them in the pan. Saute for 2 minutes.

Peel and thinly slice garlic. Cut corn from remaining cob and add kernels as well as sliced garlic to the chorizo. Add butter and roast for 2–3 minutes, stirring occasionally.

Wash and finely chop parsley and throw it in the pan as well. Add a splash of balsamic vinegar and cook for another 1–2 minutes before turning off the heat.

Cut each grilled cob into 3 pieces and place on a plate. Spoon some of the salad next to it and top with Feta cheese.