Yield: about 4 servings


For the dressing: 

  • 1/3 cup freshly squeezed lime juice
  • 1 clove garlic, minced or pressed
  • ¼ cup extra virgin olive oil
  • ¾ to 1 cup loosely packed cilantro leaves
  • Coarse salt and freshly ground pepper, to taste

For the salad: 

  • 8 oz. chorizo (about 2 links)
  • About 1 to 1½ lbs. butter lettuce, coarsely chopped
  • 1 cup cherry or grape tomatoes, quartered
  • 3-4 oz. cotija, crumbled
  • 2 ripe avocados, pitted and chopped
  • 1 cup cooked corn kernels (from about 2 cobs)
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  • step 1: HideShow Images

    To make the dressing, combine the lime juice and garlic in a liquid measuring cup or the bowl of a small food processor. Let stand 5-10 minutes. Add in the olive oil and cilantro and process until smooth. Season to taste with salt and pepper. Adjust lime juice and olive oil as necessary. Set aside.

  • step 2: HideShow Images

    Cook the chorizo in a heavy skillet over medium heat, turning to cook all sides, until browned and cooked through (the internal temperature should read 160˚ F on an instant read thermometer.) Remove to a cutting board and let rest. Meanwhile, divide the lettuce between serving plates. Slice the chorizo into bite-sized pieces. Top each portion of lettuce with some of the tomatoes, crumbled cotija, avocado, chorizo and corn. Drizzle each portion with some of the dressing. Serve immediately.

  • step 3: HideShow Images


    • Cook the corn however you prefer, or not at all. Raw corn off of the cob is delicious as well, and obviously even less work. I wouldn’t fire up a grill just for this recipe, so I cooked mine in a cast iron skillet with a tiny bit of olive oil.
    • For a vegetarian version, skip the chorizo and replace with some cooked and well seasoned black beans or pinto beans.
    • For a bit of creamier dressing, try blending in half of a ripe avocado. Adjust remaining flavors to taste.