🌽 Corn & Chorizo Salad (Warm, Smoky & Fresh)

This Corn and Chorizo Salad is one of those dishes that looks simple but delivers big flavour. Sweet, charred corn, smoky chorizo, crisp-tender green beans and soft, milky Oaxacan cheese — finished with fresh oregano for brightness. It’s hearty enough to be a meal, but also works beautifully as a BBQ side or shared salad on the table.

If you can, buy good-quality chorizo — real Spanish-style sausages with smoked paprika and proper pork flavour. The better the sausage, the better the salad.

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🛒 Ingredients You’ll Need (and why)

• Chorizo (180g)
  Adds smoky, salty depth. Mild or spicy both work — use what you love.

• Corn (400g, kernels cut from the cob)
  Fresh corn chars beautifully, but frozen corn also works in a pinch.

• Oregano (½ bunch — half chopped, half leaves for garnish)
  Earthy, aromatic and a great match for pork + corn.

• Runner beans or green beans (about 20 beans)
  Lightly cooked so they stay crisp for texture.

• Baby spinach (100g)
  Wilts gently into the warm salad.

• Oaxacan string cheese (150g)
  Soft, stretchy and creamy — feta, mozzarella or halloumi cubes also work.

👉 Atlas Market tip: This salad is perfect for using market-fresh corn and premium chorizo — link to ingredients here if you want to merchandise products.

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👩🍳 How to Make It (Step-by-Step)

1️⃣ Cook the chorizo
Heat a large frying pan over medium heat. Cook the chorizo until crisp and golden. Remove and set aside, leaving the flavourful fat in the pan.

2️⃣ Char the corn
Increase heat to high. Add the corn and cook until lightly burnt in spots — this gives sweetness and smoky flavour.

3️⃣ Cook the greens
Add the chopped oregano and green beans. Cook for about 3 minutes, stirring occasionally, until just tender but still crunchy.

4️⃣ Assemble the salad
Transfer the corn mixture to a large bowl and allow to cool slightly. Mix through the chorizo, spinach and Oaxacan cheese.

5️⃣ Finish + serve
Garnish with the reserved oregano leaves and serve warm or at room temperature.

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💡 Charlie’s Cooking Notes

• Don’t overcook the beans — the crunch is key to the texture.

• Let the corn cool slightly before adding the spinach and cheese so they soften gently rather than melt.

• If your chorizo releases a lot of fat, you can drain a little — but leave some for flavour.

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🔄 Substitutions & Variations

• Cheese: feta, bocconcini, or grilled halloumi cubes

• Herbs: oregano → coriander or parsley

• Corn: frozen corn works — cook from frozen to char properly

• Make it spicier: add chilli flakes or smoked chipotle

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🍽️ What to Serve It With

Great as a side for:

• grilled chicken or steak

• BBQ seafood

• tacos or Latin-style spreads

Or enjoy it as a light lunch with warm crusty bread.

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🧊 Storage

• Keeps 2–3 days in the fridge

• Best served room temperature

• Add fresh herbs just before serving