Corn And Tomato Salad' title='Corn And Tomato Salad' />Chorizo Tomato and Charred Corn Salad. Looking for an exciting and satisfying salad Todays glorious Chorizo tomato and charred corn salad is the answer. Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which. Never eat a boring corn salad again This Chorizo Tomato and Charred Corn salad is a hearty Mediterranean salad. Flavorpacked. Satisfying A meal in itself. IMG_6059.jpg' alt='Corn And Tomato Salad' title='Corn And Tomato Salad' />A meal in itself Make sure you have a nice rustic loaf of bread to go with it. A friend recently lamented salad as a boring food. The kind of food she often goes without. A bunch of leafy things. Cold. Not satisfying enoughThe lamentations went on. Ripe tomatoes and fresh corn combine for a mouthwatering summer salad. Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill. Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad. I know many more people who share my friends sentiments toward salad. This post is  me taking on the challenge to produce an unboring salad. And my attempt to help salad averse folks see how exciting it can be Hopefully. To my previous list of celebrated Mediterranean salads fattoush, Israeli couscous salad, kidney bean and cilantro salad and there are more, I am adding an amply satisfying one, chorizo tomato and charred corn salad. Chorizo is a versatile pork sausage used in all sorts of dishes from Spain to Portugal and even Mexico. It was not a part of my food selection growing up, but since Ive tried Spanish Chorizo in the States, Ive come to enjoy itin moderation of course mainly grilled or fried. But, it wasnt until recently that I was inspired by none other than Jamie Oliver to try Chorizo in a salad And I am so glad I did The addition of Spanish Chorizo transforms this corn salad into a little meal. I like to char the corn just enough but without fully cooking it, this adds good flavor and crunch. The dressing in this salad combines the flavors of the cooked Chorizo with garlic, white wine and olive oil. There is still fresh corn by the ear at the supermarket for at least a short time yet. But, you can also substitute for frozen corn see the recipe notes, if you like. Here is the Step by step for this Chorizo Tomato and Charred Corn Salad Print friendly recipe to followHeat a cast iron grill or skillet. Add the corn to the hot skillet and grill, rotating on all sides, until it is nicely charred. Note the corn will not be fully cooked, but simply charred. It should still have a nice crunch to it. Remove from the skillet and let cool. Oats To Water Ratio. Place a small bowl, open side down, in a large salad bowl. When the corn is cool enough to handle, place it on top of the small bowl and, with a sharp knife, begin to slice through the kernels. Set the large bowl with the corn kernels aside for later. Turn the heat to medium high and add 1 2 tbsp olive oil to the cast iron skillet. In the heated oil, brown the Chorizo sausage, tossing frequently, until fully cooked. Now add the garlic slices and toss very briefly. Remove the skillet from the heat and stir in the white wine vinegar. Set aside briefly. Now, to the salad bowl of corn, add the tomato wedges, baby spinach, shallots and spices. Drizzle about 14 cup of olive oil roughly and toss. Add the cooked Chorizo with the garlic and vinegar and toss again to combine. Taste and adjust the seasoning, if needed. Transfer to serving bowls and garnish with dried mint flakes. Serve with your favorite rustic bread. Print. Chorizo Tomato and Charred Corn Salad. Author The Mediterranean Dish. Prep Time 1. 0 mins. Cook Time 1. 5 mins. Total Time 2. 5 minutes. Yield 4. Category Salad. Cuisine Mediterranean. Ingredients. 1 corn on the cobolive oil. Spanish Chorizo sausage links, casings removed, roughly sliced. Salt and pepper. 1 tsp sumac. Cayenne pepper, optional. Dried mint or parsley flakes for garnish, optional. Italian bread to serve, optional. Instructions. Heat a cast iron grill or skillet. Add the corn to the hot skillet and grill, rotating on all sides, until it is nicely charred. Note the corn will not be fully cooked, but simply charred. It should still have a nice crunch to it. Remove from the skillet and let cool. Place a small bowl, open side down, in a large salad bowl. When the corn is cool enough to handle, place it on top of the small bowl and, with a sharp knife, begin to slice through the kernels. Set the large bowl with the corn kernels aside for later. Turn the heat to medium high and add 1 2 tbsp olive oil to the cast iron skillet. In the heated oil, brown the Chorizo sausage, tossing frequently, until fully cooked. Now add the garlic slices and toss very briefly. Remove the skillet from the heat and stir in the white wine vinegar. Set aside briefly. Now, to the salad bowl of corn, add the tomato wedges, baby spinach, shallots and spices. Drizzle about 14 cup of olive oil roughly and toss. Add the cooked Chorizo with the garlic and vinegar and toss again to combine. Taste and adjust the seasoning, if needed. Transfer to serving bowls and garnish with dried mint flakes. Serve with your favorite rustic bread. Notes If you choose to substitute the ear of corn for frozen corn, you will need 1 cup of frozen corn for this recipe. Simply thaw the corn. Pat dry, if needed. And toss it in the hot skillet briefly, but do not fully cook it. Grilled Corn Zucchini Salad. Last week I showed you my favorite method for grilling corn. This week Lets throw in some zucchini and a tangy sun dried tomato dressing and call it a salad, shall weThis recipe is for all of my grilled vegetable lovers out there. Its simple to make just grill veggies and blend dressing literally and requires just 3. Roasted chickpeas are an optional add in for extra protein and fiber to take this from side dish to entre with virtually no extra time and little effort. Just roast them while your corn is grilling. Garbanzos for the win That dressing though. Think zesty sun dried tomatoes blended with fresh lemon juice, basil, olive oil, garlic, and a touch of maple and salt and pepper for flavor balance. Super creamy, flavorful, and perfect on top of these smoky grilled vegetables. Hubba. I hope you all LOVE this salad. Its Easy to make. Veggie packed. Super healthy. Summery. Light fresh. Flavorful Delicious. This is the perfect side dish for BBQs and dinner parties, especially in the summertime. Bring your veggies and grill them on the spot to wow your friends. Theyll be so impressed with your grillingsaladdelicious dressing skills. Make it an entre with roasted chickpeas, or throw in some cooked pasta to keep things easy like this recipe. If you give this recipe a try, let us know how it goes Leave a comment, rate it, and tag a picture minimalistbaker on Instagram Wed love to see your salad in action. Cheers, friends Grilled Corn Zucchini Salad with Sun Dried Tomato Vinaigrette. An amazing, light summer dish 3. Grilled Zucchini Corn Salad with sun dried tomato vinaigrette Top with roasted chickpeas for even more protein. Recipe type Side, Entre. Cuisine Vegan, Gluten Free. Tbsp 1. 5 ml grape seed, avocado or olive oil. Sea salt and black pepper. Tbsp 4. 5 ml lemon juice. I used half parsley4 cloves garlic, smashed 2 Tbsp or 1. Pinch each sea salt black pepper, plus more to taste. Roasted chickpeasFresh lime juice. Start by heating up your grill and prepping the corn and zucchini. Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil or another high heat oil, and sprinkle with salt and pepper. Set aside. Also soak corn in husk in cold water for 5 minutes. In the meantime, prepare your dressing by adding all ingredients sun dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable see photo. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt pepper for flavor balance, or basil for freshnessearthiness. Set aside. Once your grill is hot, add corn still in husk and cover. Cook for 5 8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides about 5 8 minutes. When the corn is almost ready, add zucchini to the grill and grill on each side for about 2 4 minutes, depending on how hot the grill is. You want grill marks, but you dont want the zucchini to get too soft. Set aside. Cut corn off cob and halve zucchini. Then add to a serving bowl. At this time, add roasted chickpeas if desired see notes for preparation. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil andor parsley. Best when fresh. Leftover dressing will keep covered in the refrigerator up to 4 days. Trader Joes. If yours come packed in oil, you will likely need much less water, so start with 14 cup 6. To make roasted chickpeas, thoroughly drain a 1. Then add 1 Tbsp olive or grape seed oil, a healthy pinch each sea salt, ground cumin, dried oregano, smoked paprika, and black pepper. Roast at 3. 50 degrees F 1. C for 2. 0 2. 5 minutes or until golden brown and crispy. Use on salads, grilled veggies, and more Serving size 14 of recipe with dressingCalories 2. Fat 1. 9. 8 g Saturated fat 2. Carbohydrates 3. Sugar 7. Sodium 5. Fiber 4.