summer corn with chorizo
Five ingredients. Fifteen minutes. That’s all this simple summer side dish takes. I enjoy a bowl solo but also serve it as a side for steak, fish, and chicken dishes. It makes a super-delicious taco filling too. The key is not to overcook the corn, so it maintains a nice plumpness and bite.
ingredients
1 (7-ounce) package Spanish (dried) chorizo, cut into cubes (about 1⅔ cups)
3 ears corn, shucked and kernels cut from the cobs
½ cup coarsely chopped fresh cilantro—leaves and tender stems
½ cup finely grated Parmesan, preferably Parmigiano-Reggiano (about 2 ounces)
2 teaspoons grated lime zest
1 tablespoon plus 2 teaspoons fresh lime juice (from 1 large lime)
Kosher salt
steps
Heat a large skillet over medium heat until very hot but not smoking. Toss in the chorizo and cook, undisturbed, until crispy on the bottom, about 5 minutes. Then continue cooking, stirring occasionally, until crispy all over, about 5 minutes more.
Add the corn and cook until it is warm and crisp-tender, 1 to 2 minutes, then stir in the cilantro, cheese, lime zest, lime juice, and a pinch of salt. Cook for 1 minute more, then remove from the heat. Adjust the seasoning to taste. Serve hot.
✨ Tip: Dried chorizo is a robust-flavored hard Spanish (or Spanish-style) pork sausage, seasoned with smoked paprika (pimentón) and other spices. It’s great for cooking or simply slicing and serving with cheeses or other cured meats. Look for it in the ethnic food section or with the other cured meats at larger supermarkets, or order it online.
