Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
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This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Yield
4
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)
Instructions
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.
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