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Soyrizo 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) soyrizo and fresh summer zucchini and corn. Add farro for a bit of substance and finish with tomatoes and creamy yogurt.


Soyrizo 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
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Soyrizo - 12 oz , casings removed
  • Limes - 1/2 , juice of
  • Yogurt, plain or Greek - 4 Tbsp


  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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  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 soyrizo to heated pan. Saute until soyrizo is golden brown, 2 to 3 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 saute to serving bowls. Top each serving with tomatoes and cilantro and a spoonful of yogurt. Enjoy!



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