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

Position a rack in the upper third of the oven. Preheat the oven to 425°F.

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.

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.

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.

Serve the sausage warm alongside the salad.