Sautéed Corn With Chorizo, Cilantro, And Lime Juice Recipe
- 4 ounces Spanish-style dry-cured chorizo, cut into 1/2-inch dice
- 1 tablespoon extra-virgin olive oil
- 4 cups fresh corn kernels, cut from 4 to 5 cobs of corn
- 1/4 cup roughly chopped fresh cilantro leaves and tender stems
- 1 tablespoon fresh juice from 1 lime
- Kosher salt and freshly ground black pepper
- Combine chorizo and olive oil in a large, heavy-bottomed skillet and cook over medium-low heat, stirring frequently, until chorizo has rendered most of its fat and is crisp all around, about 5 minutes. Add corn, increase heat to high, and cook, stirring and tossing frequently, until corn is cooked through and deeply browned in spots, about 4 minutes. Stir in cilantro and lime juice and season with salt and pepper. Serve.
chorizo, extravirgin olive oil, fresh corn kernels, fresh cilantro, kosher salt
Taken from www.seriouseats.com/recipes/2015/08/sauteed-corn-chorizo-cilantro-lime-recipe.html (may not work)