Fresh corn is one of my favorite things about summertime, so I was super excited to see it show up at my local farmer's market this past weekend. I'd been dying to make this simple dish, which is inspired by something I ate during our recent trip to San Diego. The spicy chili, salty chorizo, and sweet corn lend themselves to a super interesting and flavorful salad that is the perfect side dish to just about any grilled fish or meat. It's so versatile that it would be just as great to pack for lunch and eat room temperature or take to a picnic or potluck.
Corn & Chorizo Salad:
- Heat 1 tbsp. olive oil in a large skillet and add in 1 small diced onion.
- Cook the onion for 3-5 minutes, or until softened, then add in 1/3 lb. cubed chorizo sausage and 1 minced serrano pepper.*
- Cook the mixture for another 4 minutes, or until the sausage has browned and released its fat.
- Add in the kernels from 4 large ears of corn and cook for another 3-4 minutes, or until the corn is cooked by still crisp.
- Stir in 1/2 tbsp. fresh minced oregano and turn off the heat.
- Divide into bowls and serve, or store in the fridge for a few days.
Serves two - four
*Remove the seeds if you like it less spicy.
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