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
Scale
- 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 tbsp 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 1/4 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