Grilled Corn & "Chorizo" Salad
Recipe:
Grilled Corn & "Chorizo" Summer Salad
Serves: 3
Prep Time: 10 min
Cooking: 20 minutes
Recipe By: Elizabeth Varga
Ingredients
1 cup dry jasmine or pearl rice
3 sweet corn cobs, husk and silks removed
2 medium red onions, sliced into thin rings
3 tablespoons extra virgin olive oil, divided
1 package Abbot’s “Chorizo”
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon maple syrup
6 ounces baby spinach
1/2 cup flat leaf parsley, roughly chopped
⅓ cup mint, roughly chopped
Description
Grilled sweet corn and charred red onions are the perfect complements to our smoky plant-rich “Chorizo”. Over a bed of greens, it’s the ultimate summer salad to ignite your taste buds and fuel those long, sun-drenched days.
Method
Cook rice according to packet instructions, then transfer to a bowl and allow to cool.
Preheat the grill to medium-high. Brush a tablespoon of the oil onto the corn and red onions. Season with salt and pepper. Grill, turning occasionally, until lightly charred. (The corn will take 12-15 minutes and onion 5-6 minutes.)
Transfer to a plate to cool slightly, then slice the corn kernels from the cob.
Prepare the “Chorizo” according to the package instructions.
In a small bowl, whisk together the remaining olive oil, sherry vinegar, and maple syrup to make the dressing.
Assemble the salad. Place the spinach in a large serving bowl. Top with the cooked rice, corn, “Chorizo”, onion, and herbs. Drizzle with the dressing. Garnish with a few whole leaves of mint and parsley.