---
title: "Warm Spinach & Spicy Chorizo Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/warm-spinach-and-spicy-chorizo-salad-558ad68df8b25eef6e8b4567
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
tags:
  - Gluten Free
rating: 4.0
rating_count: 991
source_chef: Recipe Development Team
nutrition:
  calories: 656
  protein: 30
  fat: 49
  carbohydrates: 29
  fiber: 6
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/warm-spinach-spicy-chorizo-salad.avif"
---
Halve @grape tomatoes{3%unit} and @lime{1%unit}. Chop @cilantro{1%bunch}.

Heat 1 teaspoon of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Place @corn{2%unit} and @fresh pork chorizo{6%oz} 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 @mayonnaise{2%tbsp} with as much @chipotle powder{1%tsp} 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{8%oz} 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 @feta cheese{1%oz} 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!