Warm Spinach & Spicy Chorizo Salad

🥘 Ingredients

• chipotle powder
  1 tsp
• cilantro
  1 bunch
• corn
  2 unit
• feta cheese
  1 oz
• fresh pork chorizo
  6 oz
• grape tomatoes
  3 unit
• lime
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• spinach
  8 oz

🍳 Cookware

• large pan
• small bowl

1. 1

   Halve grape tomatoes and lime . Chop cilantro .

   grape tomatoes: 3 unit, lime: 1 unit, cilantro: 1 bunch
2. 

   2

   Heat 1 teaspoon of olive oil in a large pan over medium-high heat. Place corn and fresh pork chorizo on separate sides of the pan and cook, rotating occasionally, until the corn is charred on the outside and chorizo is browned. Remove corn from the pan, then add ½ cup water to the pan to steam the chorizo until cooked through. Set the chorizo aside with the corn and cover to keep warm.

   olive oil: 1 tbsp, corn: 2 unit, fresh pork chorizo: 6 oz
3. 

   3

   Make the chipotle mayonnaise: in a small bowl , combine mayonnaise with as much chipotle powder as you like. Season with salt.

   mayonnaise: 2 tbsp, chipotle powder: 1 tsp
4. 

   4

   Make the wilted spinach salad: heat 2 teaspoons olive oil in the same pan over medium-high heat. Add the tomatoes to the pan and cook, tossing, ⏱️ 2-3 minutes , until slightly softened. Remove pan from heat, then stir in the spinach to wilt slightly. Season with salt and pepper, then finish the spinach with a squeeze of lime and a drizzle of olive oil.

   spinach: 8 oz
5. 

   5

   Brush each corn cob with 1 tablespoon chipotle mayo, then press feta cheese into the corn to adhere. Thinly slice the chorizo.

   feta cheese: 1 oz
6. 6

   Plate the wilted spinach salad and top with the chorizo. Serve the corn to the side, sprinkled with cilantro. Enjoy!