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Chorizo and Corn Saute
with tomatoes / zucchini / farro

Active: 40 min Total: 40 min

Bring summer flavors to the dinner table with this saute of spicy (or not) chorizo and fresh summer zucchini and corn. Add farro for a bit of substance and finish with tomatoes and creamy yogurt.

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Ingredients

Servings:
4
Metric
Chorizo and Corn Saute:
  • Farro, semi-pearled / husked (uncooked) - 1 cup
  • Zucchini - 1 lb, diced
  • Garlic - 2 cloves, chopped
  • Green onions - 3 stalks, chopped, white and green parts separate
  • Corn, frozen (sub fresh) - 1 1/2 cups, defrosted
  • Tomatoes, medium - 1, diced
  • Cilantro - 1 Tbsp, chopped
  • Chorizo, raw (sub Italian sausage) - 8 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2, juice of
  • Yogurt, plain or Greek - 4 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cook farro - (If not already made from Tuesday’s meal.) Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Zucchini / Garlic / Green onions - Prep as directed. Combine garlic and white parts of green onions in one container. Store zucchini and green parts of green onions in separate containers. (Can be done up to 2 days ahead)
  3. Corn - Defrost by warming briefly in the microwave or running under warm tap water. (Can be done up to 2 days ahead)
  4. Tomatoes / Cilantro - Prep as directed and combine.

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Make

  1. Heat a frying pan or skillet over medium-high heat. Add first part of cooking oil and then zucchini to heated oil. Saute until zucchini begins to brown on the outside, 2 to 3 minutes. Add a pinch of salt and then garlic and white parts of green onions and continue cooking until garlic is fragrant, ~1 minute more. Set zucchini aside and return pan to heat.
  2. Add second part of cooking oil and then chorizo to heated pan. Saute until chorizo is golden brown, 4 to 6 minutes. Add corn, farro and green parts of green onions to chorizo and saute for 2 to 3 minutes to let the flavors come together. Add zucchini back to pan and stir to combine. Squeeze lime juice over saute and season with salt and pepper.
  3. Transfer chorizo and corn saute to serving bowls. Top each serving with tomatoes and cilantro and a spoonful of yogurt. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (101)
Gluten-free (9)
Paleo (15)
Vegetarian (16)

39 reviews

Quicker than I expected, and extremely good. Will definitely make again!

By: Marie
Posted: Aug 26, 2019
Diet: Original
0 Helpful

Delish! Next time I will try with farro. I used mild Italian sausage in lieu of chorizo.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

This came together much more quickly than I expected and was really flavorful. I'm looking forward to the leftovers!

By: Melissa
Posted: Nov 07, 2016
Diet: Original
0 Helpful

I added some hot sauce and smoked paprika to give it a little more zing, but it was tasty

By: Jenna
Posted: Sep 19, 2016
Diet: Original
0 Helpful

Made this at a family event and it was a huge hit!

By: Olivia
Posted: Jul 27, 2016
Diet: Original
0 Helpful

So many ways to add veggies to this one. The farro was so good too!

By: Rachel
Posted: Jul 22, 2016
Diet: Original
0 Helpful