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

Name: Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
Total time: 40 minutes
Yield: 4 servings
Ingredients: 4 ears corn, shucked; 4 yellow peaches, diced; 3 Tbsp. 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 tsp. kosher salt; ½ bunch cilantro, coarsely chopped (about 1 cup)

By Alexis deBoschnek

June 28, 2025

SheetPan Sausage With Corn Peach and Cucumber Salad with a slotted spoon on a platter

Photo by Christian Harder

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to put together. I've always been into salads that combine raw and roasted elements—they result in a great texture (and flavor) contrast. Here, roasted peaches and com get stirred into a simple cucumber salad spiked with lime juice and scallions. Chorizo plays nicely with the salad, thanks to its spice, but you could use any other type of sausage you favor, even plant-based versions.

NOTES: Since the peaches get roasted, you can use unripe ones in this preparation. After roasting they'll be soft and slightly caramelized. Store leftover sausage and com salad in the refrigerator for up to 3 days.

Recipe notes