Warm Spinach & Spicy Chorizo Salad

Warm Spinach & Spicy Chorizo Salad

with Blistered Tomatoes and Feta-Crusted Corn on the Cob

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Chorizo, a spicy Spanish and Latin-American sausage variety, brings intense flavor and heat to this unconventional salad. Hot chorizo slices are tossed with tender spinach to gently wilt the greens. Served alongside feta-dusted corn on the cob (called elote, in Spanish), this dish will introduce you to new ingredients and new cuisines.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit


6 ounce

Fresh Pork Chorizo

1 ounce

Feta Cheese


2 tablespoon



1 teaspoon

Chipotle Powder

1 bunch


1 unit


3 unit

Grape Tomatoes

8 ounce


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2744.704 kJ
Calories656 kcal
Fat49 g
Saturated Fatnull g
Carbohydrate29 g
Sugarnull g
Dietary Fiber6 g
Protein30 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Halve the tomatoes and lime. Chop the cilantro.


Heat 1 teaspoon olive oil in a large pan over medium-high heat. Place the ear of corn and 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.


Make the chipotle mayonnaise: in a small bowl, combine 2 tablespoons mayonnaise with as much chipotle powder as you like. Season with salt.


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.


Brush each corn cob with 1 tablespoon chipotle mayo, then press the feta 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!