Smoky Elote & "Chorizo" Salad

Recipe:

Smoky Elote & "Chorizo" Salad

Serves: 6 people
Prep Time: 15 min
Cooking: 25 min
Recipe By: Elizabeth Varga

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Ingredients

  • 1-2 tablespoons olive oil

  • 4-5 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

  • 1 package Abbot’s Butcher “Chorizo”

  • 2 ounces (60g) vegan feta cheese

  • 1/3 cup finely sliced scallions

  • 1/4 cup minced fresh cilantro leaves

  • 1 jalapeño pepper, minced

  • ¼ cup vegan mayonnaise

  • 1 tablespoon fresh lime juice

  • 1/2 teaspoon smoked paprika

  • Chile powder, to taste

  • Kosher salt, to taste

Description

Subtly sweet fresh summer corn balances smoky plant-based “Chorizo” and creamy, cool nondairy feta in this showstopper side dish. Serve as an appetizer or pair with greens for a refreshing and filling main meal.

Method

  1. Heat the oil in a skillet over medium heat. Pan-fry the corn until lightly browned, about 20 minutes. Transfer to a large bowl and set aside.

  2. Meanwhile, in a separate non-stick skillet, cook the “Chorizo” according to the package instructions. Add to the same bowl as the corn.

  3. Add the remaining ingredients to the bowl and toss to combine. Serve immediately.

"Chorizo"Abbots ButcherSmall Bites & Snacks