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Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

4.8

(4)

SheetPan Sausage With Corn Peach and Cucumber Salad with a slotted spoon on a platter
Photo by Christian Harder

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to put together. I've always been into salads that com­bine raw and roasted elements—they result in a great texture (and flavor) contrast. Here, roasted peaches and com get stirred into a simple cucumber salad spiked with lime juice and scallions. Chorizo plays nicely with the salad, thanks to its spice, but you could use any other type of sausage you favor, even plant-based versions.

NOTES: Since the peaches get roasted, you can use unripe ones in this prep­aration. After roasting they'll be soft and slightly caramelized. Store leftover sausage and com salad in the refrigerator for up to 3 days.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 servings

Ingredients

4 ears corn, shucked
4 yellow peaches, diced
3 Tbsp. extra-virgin olive oil, divided
2 lb. chorizo sausage
4 Persian cucumbers, thinly sliced
1 bunch scallions, white and light green parts only, thinly sliced
Zest and juice of 2 limes (about ¼ cup juice)
1 tsp. kosher salt
½ bunch cilantro, coarsely chopped (about 1 cup)

Preparation

  1. Step 1

    Position a rack in the upper third of the oven. Preheat the oven to 425°F.

    Step 2

    Place 4 ears corn, shucked, and 4 yellow peaches, diced, on a rimmed baking sheet and drizzle with 1 Tbsp. extra-virgin olive oil. Use your hands to coat all the ingredients with the oil. Place 2 lb. chorizo sausage on the baking sheet. Bake in the center of the oven rack until the peaches have softened and the sausage is cooked through, about 25 minutes.

    Step 3

    Meanwhile, combine 4 Persian cucumbers, thinly sliced, 1 bunch scallions, white and light green parts only, thinly sliced, zest and juice of 2 limes (about ¼ cup juice), 1 tsp. kosher salt, and remaining 2 Tbsp. extra-virgin olive oil in a medium bowl and stir.

    Step 4

    Add the cooked peaches and ½ bunch cilantro, coarsely chopped (about 1 cup), to the bowl with the cucumbers. Place the corn on a cutting board and remove the kernels, then transfer them to the bowl with the cucumbers and stir to combine.

    Step 5

    Serve the sausage warm alongside the salad.

Nights and Weekends cover with two dishes split in half
Recipe reprinted with permission from Nights and Weekends by Alexis deBoschnek @ 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.  Buy the full book from Amazon or Bookshop.

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