Cut a piece of foil about 50cm long. Line it with a piece of baking paper about 40cm long in the centre.
Drizzle with half the olive in the centre.
Add the potatoes and chorizo.
Top with lemon zest & juice, paprika, remaining olive oil and season with salt & pepper and then add the rosemary.
Cover with another piece of paper then foil then roll in each edge to create a tightly sealed package.
Place the package on the BBQ plate and cook for 10 minutes before turning and cooking on the other side for 10 minutes. Add corn and drizzle with a little oil, turning every few minutes until charred and cooked, then remove from the BBQ and set aside.
Meanwhile, make the dressing (instructions below)
Once potatoes are cooked, remove from the BBQ to a plate and carefully open to check the potatoes are fork tender (be careful of any steam being released.)
Toss the potatoes through the juices and chorizo then serve with grilled corn kernels and the dressing.
Mojo Verde (Spanish Green Dressing):
Roughly chop the leaves
Roughly chop the garlic.
Add the herbs, mashed garlic, chopped pepper, sea salt and cumin to a blender or food processor and pulse a couple of times.
Slowly drizzle in the olive oil while blending slowly (you don’t want to over process the sauce. Add the vinegar to taste, and then adjust for salt and cumin.
TIP: You can also use a store bought green dressing such as Woolworths Green Goddess Dressing