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 Superfood Wild Rocket & Baby Kale salad leaves.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
