---
title: Warm Spinach & Spicy Chorizo Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/warm-spinach-and-spicy-chorizo-salad-558ad68df8b25eef6e8b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Milk, Eggs]
tags: [Gluten Free, Spanish, Salad, Quick, High Protein]
rating: 4.0
rating_count: 991
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Intense spice and heat from the chorizo balanced with fresh cilantro and lime
  - theme: Texture
    text: Crispy feta-crusted corn pairs wonderfully with tender wilted spinach
image: "https://images.recipes.furrysalamander.com/warm-spinach-spicy-chorizo-salad.avif"
---

@olive oil{1%tbsp}
@corn{1%ear}
@fresh pork chorizo{6%oz}
@feta cheese{½%cup}
@mayonnaise{2%tbsp}
@chipotle powder{1%tsp}
@cilantro{¼%cup}
@lime{2%unit}
@grape tomatoes{1%cup}
@spinach{5%oz}
@water{½%cup}
@salt{1%tsp}
@black pepper{1%tsp}

Halve the grape tomatoes and lime. Chop the cilantro.

Heat 1 tsp olive oil in a #large pan{} over medium-high heat. Place the ear of corn and fresh pork chorizo on separate sides of the pan and cook, rotating occasionally ~{5%minutes}, until the corn is charred on the outside and chorizo is browned. Remove the corn from the pan, then add ½ cup water to the pan to steam the chorizo until cooked through ~{3%minutes}. Set the chorizo aside with the corn and cover to keep warm.

In a #small bowl{}, combine 2 tbsp mayonnaise with 1 tsp chipotle powder. Season with a pinch of salt.

Heat the remaining olive oil in the same pan over medium-high heat. Add the tomatoes to the pan and cook, tossing ~{2%minutes}, until slightly softened. Remove the pan from heat, then stir in the spinach to wilt slightly. Season with salt and black pepper, then finish the spinach with a squeeze of lime and a drizzle of olive oil.

Brush the corn cob with the chipotle mayonnaise, then press the feta cheese into the corn to adhere. Thinly slice the chorizo.

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