Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, July 7, 2014

Mexican Chorizo and Corn Skillet

Recipe updated June 2015

When fresh corn is in season, it’s time to make the best of it. Simply boiled or grilled with a smear of butter and a little salt is a delicious way to enjoy the summertime ear. But highlighting the crisp kernels in a one-skillet dish, along with spicy chorizo sausage, also brings out the sweet, mild flavor and crisp texture of fresh corn.

This casual every-night dinner is easy to prepare with a few simple ingredients. If you can’t find Mexican chorizo, hot Italian sausage will work too.

And If you enjoy chorizo and other Mexican flavors, check out Chorizo-Stuffed Peppers with Red and Green Sauces.

Serves 4

  • 3 large ears of shucked corn, silk removed
  • 2 tbsp olive oil, divided
  • 3/4 lb Mexican chorizo
  • 4 spring onions, chopped
  • 2 garlic cloves, finely chopped
  • 1 small jalapeno chile, finely chopped
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1/2 medium red bell pepper, chopped
  • sea salt
  • freshly ground black pepper
  • 1/4 cup small cilantro leaves with tender stems
  • 2 tsp fresh lime juice
  • cooked white rice and warm tortillas, for serving (optional)
Mexican Chorizo 
Chorizo Ready to Cook 
Vegetables and Herbs
Ready to Cook
  1. Stand 1 ear of corn in a shallow bowl. Use a large, sharp knife to gently scrape down the sides to remove the kernels. Repeat with the remaining 2 ears.
Cut the Kernels from the Corn
  1. Heat a skillet over medium heat and add 1 tablespoon of olive oil.  Add the chorizo and cook, breaking it into small pieces, until cooked through, 6-7 minutes. Transfer to a bowl. Do not wipe out the skillet.
  2. Heat the same skillet over medium heat and add the remaining 1 tablespoon of olive oil.
  3. Add the onions, garlic, jalapeno, chipotle chile, and bell pepper and season with salt and pepper. Cook until beginning to soften, 4 minutes.
  4. Add the corn to the skillet and cook until crisp-tender, 3 minutes.
  5. Return the chorizo to the skillet and stir well to combine. Cook until heated through, 3 minutes.
  6. Remove from the heat and stir in the cilantro and lime juice. Re-season with salt and pepper, if desired.
Chorizo Beginning to Cook
Cooked Chorizo
Vegetables Beginning to Cook 
Corn Added 
Chorizo Returned to Pan
Cooked Chorizo Skillet
Serve the chorizo mixture over rice with warm tortillas alongside, if desired.

Mexican Chorizo and Corn Skillet

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