Chorizo & Sweet Corn Salad

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

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!

Course Salad

Cuisine Southwestern

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 564kcal

Author Kaleb

Ingredients

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
⅓ 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)

Instructions

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.

Video

Nutrition