This recipe was dreamt up on a cold night in January with a sad tin of store-bought corn. Immediately I knew that I had to recreate this once our local corn season had begun!
The unmistakable sweetness that Lepp’s corn brings to this dish complements the spicy chorizo and tangy pickles perfectly! The crunch of the fresh lettuce balances out the creamy, creamy coconut rice. Make sure you get a little bite of everything on each forkful. And the sauce! You’ll want to make a little extra and keep adding it to every layer of this bowl as you work your way through it.
