# Chorizo Wedge Salad with Acid League

Wedge salads are soooo back (and better than ever)! Instead of the classic blue cheese, bacon, tomato combo, we are switching it up with a lime crema, our Kooshy chili-lime croutons and our dear friend [Acid League's Mango Jalapeño](https://www.acidleague.com/products/p/mango-jalapeno-dressing) Dressing. We still love the refreshing crunch of iceberg lettuce, so we had to keep that the same, especially with the creamy contrast of the lime crema.

This recipe was made in collaboration with [Acid League](https://www.acidleague.com/).

## INGREDIENTS

**Ultra-quick pickled shallots:**  
1 large Shallot, thinly sliced  
Heavy pinch Coarse sea salt  
2 tsp Meyer Lemon Honey Living Vinegar

**Lime crema:**  
½ cup Thick sour cream  
1 Lime, juice and zest  
3 tbsp 10% cream  
⅛ tsp Ancho chili powder  
Salt, to taste  
2 tbsp EVOO

1 cup Chorizo, cubed  
¾ cup Fresh or frozen corn kernels  
½ head Iceberg lettuce  
[Acid League Mango Jalapeño Dressing](https://www.acidleague.com/products/dressings), to taste  
Kooshy Poco Picante croutons  
Cilantro, to garnish

## DIRECTIONS

**Pickled Shallots**  
Combine shallots and salt in a small bowl. Mix until salt is dissolved. Add Meyer Lemon Honey Living Vinegar, mix, and set aside.

**Lime Crema**  
Combine all ingredients together in a medium bowl. Set aside.

**Chorizo and Corn**  
Heat small pan over medium. Add EVOO. Add chorizo and cook until lightly browned. Add corn and stir. Cook until corn is heated through but still somewhat firm (about 2-3 minutes for fresh corn).

**To Assemble**  
Cut iceberg lettuce into wedges and transfer to serving platter. Drizzle lime crema and Mango Jalapeño Dressing onto the wedges. Finish with corn chorizo mixture, Kooshy Poco Picante croutons, and fresh cilantro.