Street Corn & Chorizo Salad

Street Corn & Chorizo Salad CHORIZO

RollinGreens Chorizo slices, Mexican street corn rounds, on a bed of arugula topped with cotija cheese, sea salt and olive oil.

Serves 2-4 people



For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For the Street Corn

  • 2 large fresh corns in husk
  • 2 tbsp mayonnaise
  • 1 tbsp Tajin spice

For the Salad

  • ½ lb. Arugula
  • ½ cup Cotija cheese
  • Pinch of sea salt & Black Pepper
  • 1 tbsp olive oil


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  1. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  2. Set aside and place half of the chorizo in a piece of cellophane, fold one half over itself and roll out a sausage, holding from both sides. Refrigerate the Chorizo sausage for 15-20 minutes or until firm.
  3. For the street corn, in a large pot, fill ¾ full of water and heat to boil and add some sea salt to the boiling water. Shuck corn, on a cutting board, cut 2-inch rounds until both corns are cut. Add corn rounds to boiling water and reduce heat to medium. Cook corn rounds until al dente. 3-5 minutes.
  4. Once corn is cooked, strain and place on baking tray. Using a torch or on the grill, blacken all sides of each corn round. With a butter knife cover all corn kernels with mayonnaise. Cover each corn round with Tajin spice. Keep on baking tray until placing on arugula.
  5. For the Chorizo ME’EAT, remove Chorizo sausage from refrigerator and place onto cutting board. Remove cellophane from the sausage and cut into ¼ inch rounds.
  6. For the salad, on a serving plate, add the ½ lb. of arugula to the center of the plate. Place the street corn rounds every couple of inches around the edge of the arugula and place a couple in the center. Add the RollinGreens Chorizo sausage slices in between the street corn rounds and place three slices in the very middle.
  7. Finish the dish by spreading the Cotija cheese evenly throughout the salad. Adding the touch of sea salt & black pepper and drizzling the olive oil on top of everything.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
Back to blog