Flavorful Spanish Chorizo Tomato & Charred Corn Salad: A Perfect Chorizo Sausage Recipe for Every Meal

Dive into a culinary fiesta with our vibrant Spanish Chorizo Tomato & Charred Corn Salad! This exquisite recipe showcases the rich, bold flavors of Spanish Chorizo, perfectly complemented by the sweetness of charred corn, making this recipe the perfect fusion of flavor and texture. If you’re on the hunt for delightful chorizo sausage recipes to spice up your dinner table or simply a fresh and zesty dish that delights your taste buds, this salad is your answer.

Slices of the sautéed Spanish Chorizo sausage brings a spicy kick and savory depth, making it the star of this dish. Packed with fresh ingredients and a dash of creativity, this salad is both easy to prepare and irresistibly delicious—perfect for summer gatherings or a delightful weeknight dinner. Experience how the sweet, smoky essence of charred corn weaves beautifully with the spicy notes of Spanish Chorizo. Each bite offers a tantalizing contrast that will leave your taste buds dancing!

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4 | Difficulty: Easy

Ingredients:

• 1 corn on the cob
• Olive oil
• 3 Aurelia's Spanish Chorizo sausage links 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

Directions:

1. Heat the corn on a hot 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 grill and let cool.
2. When the corn is cool enough to handle, use a cutting board and, with a sharp knife, slice through the kernels. Transfer to a large bowl and set aside for later.
3. Heat a cast iron skillet to medium-high and add 1-2 tbsp olive oil. In the heated oil, brown the Spanish Chorizo sausage, tossing frequently, until warmed. Add the garlic slices and toss very briefly.
4. Remove the skillet from the heat and stir in the white wine vinegar. Set aside.
5. In the salad bowl of corn, add the tomato wedges, baby spinach, shallots and spices. Drizzle about 1/4 cup of olive oil and toss until evenly coated. 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.

Pro Tip: For an extra burst of freshness, garnish your salad with a sprinkle of dried mint, and don’t hesitate to add a pinch of cayenne for a fiery kick! Pair this salad with a crusty baguette and a glass of chilled white wine for a complete Spanish-inspired dining experience.