Savor Summer: Sheet-Pan Sausage & Salad Delight
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
Ingredients
- 4 ears of corn, kernels removed
- 4 yellow peaches, chopped
- 3 tablespoons extra-virgin olive oil, separated
- 2 pounds chorizo sausage
- 4 Persian cucumbers, sliced thin
- 1 bunch scallions, sliced thin (white and light green parts only)
- Zest and juice from 2 limes (approximately ¼ cup of juice)
- 1 teaspoon kosher salt
- ½ bunch cilantro, roughly chopped (around 1 cup)
Instructions
Step 1
To kick things off, let’s get your oven ready! First, position a rack in the upper third of the oven—this will help your dish cook evenly and achieve that lovely caramelization. Now, preheat the oven to 425°F. Take a moment to let it warm up; you want it nice and hot to get that perfect sizzle on the sausage when it hits the pan. While the oven is heating, you can gather the rest of your ingredients so everything is ready to go when it’s time to cook.
Step 2
Start by prepping your ingredients: shuck 4 ears of corn, removing all the husks and silk, and then dice 4 ripe yellow peaches into bite-sized pieces. Next, grab a rimmed baking sheet and arrange the corn and diced peaches evenly across it. Drizzle 1 tablespoon of extra-virgin olive oil over the top, and then use your hands to gently toss everything, ensuring that the corn and peaches are nicely coated with the oil. Now it's time to add the star of the show: place 2 pounds of chorizo sausage on the baking sheet alongside the corn and peaches. Make sure there’s enough space between the sausage and the vegetables to allow for even cooking. Slide the baking sheet into the center of your preheated oven, and let it bake for about 25 minutes. You’ll know it’s ready when the peaches have softened and the sausage is cooked through, with a beautiful golden crust forming on the outside. Enjoy the delightful aromas wafting through your kitchen while you wait!
Step 3
While your sausages are roasting to perfection, let’s whip up a fresh and zesty salad that will perfectly complement the dish. Start by thinly slicing 4 Persian cucumbers and set them aside in a medium bowl. Next, take 1 bunch of scallions and chop just the white and light green parts, adding those to the bowl as well. Now, grab 2 limes and zest them directly into the mix, then squeeze in their juice—aim for about ¼ cup. This will add a lovely brightness to your salad! Sprinkle in 1 teaspoon of kosher salt and drizzle in the remaining 2 tablespoons of extra-virgin olive oil. Give everything a gentle stir until it’s all well combined and the cucumbers and scallions are coated in that tangy goodness. This salad is going to add a delightful crunch and freshness to your meal!
Step 4
Once your peaches are perfectly caramelized and fragrant, it’s time to bring everything together. In a large bowl, combine the cooked peaches with about 1 cup of coarsely chopped cilantro—this will add a fresh, vibrant touch to your salad. Next, set your corn cob on a cutting board, holding it upright, and carefully slice off the kernels with a sharp knife. Aim to collect all those juicy kernels, as they’ll add a sweet crunch to your dish. Once you've removed all the kernels, toss them into the bowl with the cucumbers and peaches. Gently stir everything together until well mixed, allowing those delightful flavors to mingle. Just look at how colorful and inviting it is!
Step 5
Once your sausage is cooked to a beautiful golden brown and the veggies are tender, it’s time to plate up! Carefully transfer the sausages to a serving dish, making sure to keep them warm. You can nestle the corn, peach, and cucumber salad right alongside the sausages, allowing those vibrant colors to shine. Drizzle any remaining dressing over the salad for an extra pop of flavor. Enjoy this delightful combination while everything is still warm and inviting!
Nutrition Information
My Tip
To enhance the sweetness of the peaches, consider placing them on the baking sheet cut-side up. This allows them to caramelize beautifully as they roast alongside the chorizo, creating a delightful contrast of flavors in your salad.
Leftovers
To store leftovers of your Sheet-Pan Sausage with Corn, Peach, and Cucumber Salad, transfer them to an airtight glass container to maintain freshness. They’ll keep in the fridge for up to three days. When you're ready to enjoy them again, reheat in a skillet over medium heat for a few minutes, allowing the sausage to crisp up while warming the veggies.
Make It Your Own
For a lighter twist, swap the chorizo sausage for grilled shrimp and toss in some fresh cilantro for an extra burst of flavor. The sweetness of the peaches will complement the shrimp beautifully!
