Looking for an exciting and satisfying salad? Today's glorious Chorizo tomato and charred corn salad is the answer. A meal in itself! Make sure you have a nice rustic loaf of bread to go with it.
A friend recently lamented salad as "a boring food." The kind of food she often goes without. A bunch of leafy things. Cold. Not satisfying enough...The lamentation(s) went on.
I know many more people who share my friend's sentiments toward salad. This post is me taking on the challenge to produce an "unboring" salad. And my attempt to help salad-averse folks see how exciting it can be! Hopefully.
To my previous list of celebrated Mediterranean salads: fattoush, Israeli couscous salad, kidney bean and cilantro salad (and there are more), I am adding an amply satisfying one, chorizo tomato and charred corn salad.
Chorizo is a versatile pork sausage used in all sorts of dishes from Spain to Portugal and even Mexico. It was not a part of my food selection growing up, but since I've tried Spanish Chorizo in the States, I've come to enjoy it--in moderation of course-- mainly grilled or fried.
But, it wasn't until recently that I was inspired (by none other than Jamie Oliver) to try Chorizo in a salad! And I am so glad I did!
The addition of Spanish Chorizo transforms this corn salad into a little meal. I like to char the corn just enough but without fully cooking it, this adds good flavor and crunch. The dressing in this salad combines the flavors of the cooked Chorizo with garlic, white wine and olive oil.
There is still fresh corn by the ear at the supermarket for at least a short time yet. But, you can also substitute for frozen corn (see the recipe notes), if you like.
Here is the Step-by-step for this Chorizo Tomato and Charred Corn Salad:
(Print-friendly recipe to follow)
Heat a cast iron grill or skillet. Add the corn to the hot skillet and grill, rotating on all sides, until it is nicely charred. (Note: the corn will not be fully cooked, but simply charred. It should still have a nice crunch to it). Remove from the skillet and let cool.
Place a small bowl, open-side down, in a large salad bowl. When the corn is cool enough to handle, place it on top of the small bowl and, with a sharp knife, begin to slice through the kernels. Set the large bowl with the corn kernels aside for later.
Turn the heat to medium-high and add 1-2 tablespoon olive oil to the cast iron skillet. In the heated oil, brown the Chorizo sausage, tossing frequently, until fully cooked. Now add the garlic slices and toss very briefly. Remove the skillet from the heat and stir in the white wine vinegar. Set aside briefly.
Now, to the salad bowl of corn, add the tomato wedges, baby spinach, shallots and spices. Drizzle about ¼ cup of olive oil (roughly) and toss. Add the cooked Chorizo with the garlic and vinegar and toss again to combine. Taste and adjust the seasoning, if needed.
Transfer to serving bowls and garnish with dried mint flakes. Serve with your favorite rustic bread.
Chorizo Tomato and Charred Corn Salad
- Total Time: 25 minutes
- Yield: serves 4
Description
Looking for an exciting and satisfying salad? Today's glorious Chorizo tomato and charred corn salad is the answer. A meal in itself! Make sure you have a nice rustic loaf of bread to go with it.
Ingredients
- 1 corn on the cob
- olive oil
- 3 Spanish Chorizo sausage links, casings removed, roughly sliced
- 2 garlic cloves, sliced
- 3 tbsp aged white wine vinegar
- 2 large tomatoes (different colors), cut into wedges
- 1 shallot, sliced
- 1 cup baby spinach
- Salt and pepper
- 1 tsp sumac
- Cayenne pepper, optional
- Dried mint or parsley flakes for garnish, optional
- 1 loaf of rustic country or Italian bread to serve, optional
Instructions
- Heat a cast iron grill or skillet. Add the corn to the hot skillet and grill, rotating on all sides, until it is nicely charred. (Note: the corn will not be fully cooked, but simply charred. It should still have a nice crunch to it). Remove from the skillet and let cool.
- Place a small bowl, open side down, in a large salad bowl. When the corn is cool enough to handle, place it on top of the small bowl and, with a sharp knife, begin to slice through the kernels. Set the large bowl with the corn kernels aside for later.
- Turn the heat to medium-high and add 1-2 tablespoon olive oil to the cast iron skillet. In the heated oil, brown the Chorizo sausage, tossing frequently, until fully cooked. Now add the garlic slices and toss very briefly.
- Remove the skillet from the heat and stir in the white wine vinegar. Set aside briefly.
- Now, to the salad bowl of corn, add the tomato wedges, baby spinach, shallots and spices. Drizzle about ¼ cup of olive oil (roughly) and toss. Add the cooked Chorizo with the garlic and vinegar and toss again to combine. Taste and adjust the seasoning, if needed.
- Transfer to serving bowls and garnish with dried mint flakes. Serve with your favorite rustic bread.
Notes
- Cooking Tip: If you choose to substitute the ear of corn for frozen corn, you will need 1 cup of frozen corn for this recipe. Simply thaw the corn. Pat dry, if needed. And toss it in the hot skillet briefly, but do not fully cook it.
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stove Top
- Cuisine: Mediterranean
Try these delicious recipes:
Spanish Chicken and Rice with Chorizo
Baked Rigatoni with Tomatoes and Eggplant
Mmmmmmmm. Need I say more? I mean, mmmmmmmmm.
That sums it up! Thanks, Ellen!
Hi! Me again, by shallots, do you mean a shallot onion or a spring onion (we often call spring onion shallots in Australia)!
A shallot onion (the little ones that are slightly purple in color) 🙂
Thanks so much Suzy!
Can I make this salad on the morning of a BBQ andserve itcold in the afternoon?
Hi Bec, yes, that would work! 🙂
That's no salad, that's a banquet. 🙂 Many people think salad as a bunch of greens with French dressing on it and I agree, that's boring. Now that summer approaches, it will be salads here nearly every meal. I love your chorizo, tomato and corn salad!
Oh wow this salad is just awesome, the colours, the flavours - just fab:-)
Thank you, Camilla! Glad you liked it
This totally looks like my kind of meal! All filled with veggies and different colors and textures. Yum! I'll be trying it with soyrizo & I think it'll be great!
You are so right, Debi! Lots and color and texture in this salad. Thanks for stopping in!
This looks really good. Great pic.
Thanks, Peter! It is yummy!
Looks wonderful!
Thank you, Justine! Glad you stopped in.
Love the addition of all the veggies and the mint. Looks so comforting and colorful.
You are so right, Florian! This is one comforting salad!
That is beautiful!
Thank you, Lisa! Will you give it a try? If you do, I'd love to hear your feedback!
A salad is never boring to me and especially not this one, it looks delicious!
Debra, we have so much in common. I am with you on salads. And I'm excited to keep adding new salads to enjoy!