Table of Contents
  1. What is chorizo?
  2. Why does this salad work?
  3. Watch how to make this salad
  4. Chorizo & Sweet Corn Salad Recipe

In today’s food world, salads are becoming the main meal. But for me, while growing up, a salad often meant a boring side dish. I was lucky enought to have salads with homegrown lettuce, but we usually focused our attention on putting together a meal that consisted of meat and another side. The salad was nothing special, almost an afterthought.

Today, we have so many options. Meals are transitioning from a meat and two sides to various bowl meals consisting of vegetables, protein, and add-ins. This is where salads can really begin to shine. The options are endless, but need to start with good-quality lettuce.

I serve all my salads on large platters. The lettuce serves as a base with the rest of the ingredients layered on top as a garnish. It’s a great way to present a salad and allows everyone an equal opportunity at the toppings of their choice!

Two hands holding serving tongs full of salad packed with sweet corn and chorizo and lettuce with extra toppings in background

What is chorizo?

Chorizo is an intensely seasoned pork sausage. Traditional Spanish chorizo is often cured or fully cooked. The cured chorizo is perfect for a charcuterie board but not the best texture for a salad.

In this recipe, I used uncooked or raw chorizo and cooked it just as would be done with any other ground meat. The spices can vary depending on the butcher who made the chorizo. Make sure to buy from a quality source and stay away from what can be found in a plastic tube.

Top down view of cooked brown colored chorizo meat sitting in cast iron skillet sitting on white countertop

Why does this salad work?

For a salad to function as a meal, it needs varying components. Oftentimes, I’ll opt for a meatless salad, substituting the traditional protein for beans or quinoa. But in this recipe, the chorizo felt appropriate and really helps to bring the salad to life.

For some sweetness and starch, I added sautéed sweet corn. In the summer, there’s nothing like fresh sweet corn, cooked just enough to bring out the sweetness and corresponding bright yellow color.

Top down view of cooked combination of sweet corn and onion sitting in white bowl after being on the stove

A salad needs to be balanced with good fat. For the dressing, I added Greek yogurt and avocado. The fats in both the yogurt and avocado add richness to the salad, which makes for a filling meal.

Top down close up view of big pieces of green lettuce topped with sweet corn and chorizo pieces after being cooked and topped with creamy taupe colored dressing

Watch how to make this salad

YouTube video
Top down view of white platter sitting on white countertop filled with pieces of lettuce and topped with avocado and sweet corn and chorizo with extra toppings all around

Chorizo & Sweet Corn Salad

4.34 from 6 votes
Made from a simple combination of chorizo and sweet corn, this salad is topped with a delicious avocado dressing! Whether it's a weeknight meal or an easy lunch, it's a quick salad to whip up!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • ½ cup diced onion
  • ½ tsp salt
  • 4 ears sweet corn
  • 1 lb chorizo
  • 2 medium head lettuce (Buttercrunch, Romaine)
  • ½ cup Cotija cheese

For the avocado dressing

  • ½ whole avocado
  • cup Greek yogurt
  • 1 tbsp pickled jalapeño juice
  • 2 tbsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • ¼ cup neutral oil (avocado, grapessed, safflower)


For the salad

  • With a sharp knife, cut the sweet corn off of the cob and set it aside.
  • In a large skillet, heat 1 tbsp oil over medium heat. Add onion and salt. Sauté until the onion is just soft, 3-5 minutes.
  • Add the sweet corn to the onion and sauté until the corn turns bright yellow and is just cooked, 3-4 minutes. Remove from the heat and pour into a bowl and set aside.
  • In the same skillet, cook the chorizo over medium heat. While cooking, break up with a spoon or spatula to make small, bite-sized pieces of chorizo. Continue to cook until browned and cooked through, 7-10 minutes. Remove from the heat and set it aside.
  • To make the salad, spread chopped or large pieces of lettuce on a platter. Add some dressing (instructions below) and toss. Layer prepared chorizo and corn. Top with more dressing to taste, Cotija cheese, and sliced avocado. Serve immediately.

For the avocado dressing

  • In a large measuring cup or blender, combine the avocado, yogurt, pickled jalapeño juice, smoked paprika, Mexican oregano, and oil. Blend until smooth, 1-2 minutes. The dressing can be made ahead of time and stored in the refrigerator for up to one week.


Serving: 1servingCalories: 564kcalCarbohydrates: 29.3gProtein: 27gFat: 39.8gSaturated Fat: 13.9gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 19.1gTrans Fat: 0gCholesterol: 77.7mgSodium: 1304.1mgPotassium: 1160.1mgFiber: 7gSugar: 9.5gVitamin A: 946.7IUVitamin C: 18.8mgCalcium: 171.3mgIron: 3.9mg
Course Salad
Cuisine Southwestern
Difficulty Easy
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    Best salad ever!!! I felt like I was at a restaurant. It was sooooo good! Thanks so much for sharing. ❤️❤️❤️❤️

    1. Plain. This was the BOMB!! I absolutely loved it! I added some grape tomatoes to the corn mixture just to use them before our vacation and it was a good addition.