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
Preparation
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.