Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

Ingredients

For 4 servings

• •4 ears corn, shucked
• •4 yellow peaches, diced
• •3 c. à soupe extra-virgin olive oil, divided
• •2 lb chorizo sausage
• •4 Persian cucumbers, thinly sliced
• •1 bunch scallions, white and light green parts only, thinly sliced
• •Zest and juice of 2 limes (about ¼ cup juice)
• •1 c. à café kosher salt
• •0.5 bunch cilantro, coarsely chopped (about 1 cup)

Method

1. 1.Position a rack in the upper third of the oven. Preheat the oven to 425°F.
2. 2.Place 4 ears corn, shucked, and 4 yellow peaches, diced, on a rimmed baking sheet and drizzle with 1 Tbsp. extra-virgin olive oil. Use your hands to coat all the ingredients with the oil. Place 2 lb. chorizo sausage on the baking sheet. Bake in the center of the oven rack until the peaches have softened and the sausage is cooked through, about 25 minutes.
3. 3.Meanwhile, combine 4 Persian cucumbers, thinly sliced, 1 bunch scallions, white and light green parts only, thinly sliced, zest and juice of 2 limes (about ¼ cup juice), 1 tsp. kosher salt, and remaining 2 Tbsp. extra-virgin olive oil in a medium bowl and stir.
4. 4.Add the cooked peaches and ½ bunch cilantro, coarsely chopped (about 1 cup), to the bowl with the cucumbers. Place the corn on a cutting board and remove the kernels, then transfer them to the bowl with the cucumbers and stir to combine.
5. 5.Serve the sausage warm alongside the salad.