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Chorizo Tomato and Charred Corn Salad | The Mediterranean Dish. Serve it as a salad, side dish or even its own meal! This exciting Mediterranean salad will be your new favorite!

Chorizo Tomato and Charred Corn Salad


  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: serves 4 1x

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.


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from the heat and stir in the white wine vinegar. Set aside briefly.
  5. 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.
  6. 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!
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: Corn Salad, Salad, Salad with Chorizo, Chorizo and Corn