Mix together 1 tsp smoked paprika with garlic powder, olive oil and seasoning in a bowl. Drizzle the sweetcorn ribs with the flavoured oil and toss gently to coat. Mix the mayonnaise with the chilli sauce in another bowl with a squeeze of lime.
Thread each skewer with pieces of red pepper, chicken & chorizo. Repeat the pattern to the end of the skewer. Sprinkle smoked paprika over each skewer and season.
Heat a griddle pan to medium heat, alternatively the skewers can be cooked on a BBQ. Cook the skewers, rotating every few minutes until the chicken is cooked through and the chorizo and peppers are soft and charred.
Heat an oven to 190°C. Lay the sweetcorn ribs on a baking tray and cook for 25 minutes.
Serve each skewer with the chilli dip, lime wedge, sweetcorn ribs and Florette Crispy salad leaves.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
