Spicy Corn And Chorizo Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a large bowl, combine the corn, chorizo, red onion, and bell pepper.
• STEP 3.In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the corn mixture and toss to coat.
• STEP 5.Grill the corn and chorizo mixture for about 5-7 minutes, or until the corn is slightly charred and the chorizo is cooked through.
• STEP 6.Remove from the grill and let cool slightly.
• STEP 7.Garnish with fresh cilantro and serve.
• STEP 8.This salad can be served warm or at room temperature.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you don't have a grill, you can also cook the corn and chorizo mixture in a skillet over medium-high heat.
• For extra heat, add some diced jalapenos or a pinch of cayenne pepper to the dressing.
• You can also add some diced avocado or crumbled queso fresco to the salad for extra creaminess.

Storage and Serving

• This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
• To serve, you can enjoy it as a side dish with grilled meats or as a light meal on its own.
• If serving as a light meal, consider adding some cooked quinoa or black beans for added protein.