Warm Spinach & Spicy Chorizo Salad

🥘 Ingredients

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

🍳 Cookware

• large pan
• small bowl

1. 1

   olive oil corn fresh pork chorizo feta cheese mayonnaise chipotle powder cilantro lime grape tomatoes spinach water salt black pepper

   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 c, spinach: 5 oz, water: ½ cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Halve the grape tomatoes and lime. Chop the cilantro.
3. 

   3

   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.
4. 

   4

   In a small bowl , combine 2 tbsp mayonnaise with 1 tsp chipotle powder. Season with a pinch of salt.
5. 

   5

   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.
6. 6

   Brush the corn cob with the chipotle mayonnaise, then press the feta cheese into the corn to adhere. Thinly slice the chorizo.
7. 7

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