Google

Cajun Spicy Chorizo Corn Salad


If you’re a lover of the potluck dinner party (like me) and always keen to find a new bowl to bring to your next friendly feast here’s a recipe worth savouring. In the Summer and Fall I love tossing together serious salads that incorporate fresh herbs (grown right at home) with in-season vegetables.

Cajun Spicy Chorizo Corn Salad

Cajun Spicy Chorizo Corn Salad

Since I was a kid I’ve always loved the sweet crunch of corn, and when the star of the show is tossed in a citrusy sauce and topped with spicy chorizo you know you’re hitting a home run that will be a real smash at your next BBQ.

Editors note: I love to make this salad year round. Spooning through a bowl during a blizzard in the middle winter is the perfect way to enjoy a mental break and snap back into the sweet smell of summer. If you’re preparing this recipe while corn is in season, sear your cobs on the BBQ before removing the kernels with a sharp knife.

Cajun Spicy Chorizo Corn Salad
Print Recipe
0 from 0 votes

Cajun Spicy Chorizo Corn Salad

Cajun Spicy Chorizo Corn Salad is a perfect side to serve at a summer BBQ. Serve alongside your favourite burgers, grilled sausages or sizzling steaks. 
Course: Salad
Cuisine: American
Keyword: Cajun Spicy Chorizo Corn Salad

Ingredients

  • 4 cans of peaches and cream corn
  • 2 Tbsp melted butter
  • 2 Tbsp olive oil
  • 1 medium red bell pepper
  • 1 medium orange bell pepper
  • 1/3 cup minced red onion
  • Salt to taste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 tsp minced garlic
  • 1 tsp onion powder
  • 2 tsp dry thyme
  • 2 tsp dry oregano
  • 1 Tbps chopped basil
  • 1 Tbps chopped mint
  • 1 lime juiced
  • 1/2 cup chopped chorizo

Instructions

  • Add butter and corn to a large pot on medium heat.
  • Sautee corn for approximately 15 minutes, stirring the bottom regularly with a spoon to ensure it is cooked evenly. Remove the corn from the pot once it has caramelized (turning a light brown). Place corn in a large mixing bowl and let cool.
  • Return pot to the stove and add olive oil and sweet peppers. Cook on medium heat for 10 minutes, until tender.
  • Add salt, pepper, paprika, garlic, onion powder, thyme, and oregano. Once incorporated add mixture to your bowl and stir together with cooled corn.
  • Add onion, basil, mint, and lime juice. Store in the fridge until ready to eat.
  • In a small fry pan on medium heat add finely chopped chorizo and stir for 5 minutes until crispy.
  • Serve the salad in a large bowl and top with crispy fried chorizo.

Tags:

Comments are closed.