• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 ppl).
• Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
• Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
• Remove from heat, then transfer corn to a plate to cool.
• Carefully wipe the pan clean.

• Add chorizo, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
• Divide mixture into 8 equal portions (16 portions for 4 ppl).
• Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

• Reheat the same pan (from step 1) over medium.
• When hot, add 2 tsp (4 tsp) oil, then patties.
• Cook until golden-brown all over and cooked through, 3-4 min per side.**
• Remove from heat. Transfer patties to a plate.
• Carefully rinse and wipe the pan clean.

• Reheat the same pan over medium.
• When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!)
• Transfer to a plate.

• Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Cut tomato into 1/4-inch pieces.
• Add spinach, tomatoes and corn to the bowl. Toss to combine.

• Divide salad between plates. Top with patties.
• Drizzle with ranch dressing.
• Sprinkle pepitas and feta over top.

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the chicken.**