Add some spice and flavor to your salad with garlicky chorizo and charred sweet corn. I like mine cooked on the grill for a little smokiness.
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4
- 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
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.
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.
Heat a cast iron skillet to medium-high and add 1-2 tbsp olive oil. In the heated oil, brown the chorizo sausage, tossing frequently, until warmed. Add the garlic slices and toss very briefly.
Remove the skillet from the heat and stir in the white wine vinegar. Set aside.
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.
Transfer to serving bowls and garnish with dried mint flakes. Serve with your favorite rustic bread.