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.
Serves 4
Ingredients
- 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 |
Preparation
- 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 |
- 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.
- Heat the same skillet over medium heat and add the remaining 1
tablespoon of olive oil.
- Add the onions, garlic, jalapeno, chipotle chile, and bell pepper and
season with salt and pepper. Cook until beginning to soften, 4 minutes.
- Add the corn to the skillet and cook until crisp-tender, 3 minutes.
- Return the chorizo to the skillet and stir well to combine. Cook until
heated through, 3 minutes.
- Remove from the heat and stir in the cilantro and lime juice. Re-season
with salt and pepper, if desired.
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Chorizo Beginning to Cook |
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Cooked Chorizo |
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Vegetables Beginning to Cook |
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Corn Added |
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Chorizo Returned to Pan |
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Cooked Chorizo Skillet |
Serve the chorizo mixture over rice with warm tortillas alongside, if
desired.
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Mexican Chorizo and Corn Skillet |
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