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
- 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.
- Add the entire contents of the Chorizo ME’EAT and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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