Skillet Corn with Mexican Chorizo
Skillet corn with Mexican chorizo is slightly spicy and the fresh corn brings a hint of sweet to balance this dish. Super quick on the stovetop for a tasty weeknight side dish. I served this with black bean and cheese quesadillas.
Ingredients
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1 shallot-sliced thin
- 8 oz Mexican chorizo-casing removed
- 4 scallions-divided
- 2 cloves garlic-minced
- 5 ears corn-cut from cob
- 1 tbsp fresh oregano-chopped
- 3/4 tsp salt
- 1/2 cup cilantro-chopped plus extra for garnish
- 1 tbsp lime juice
- 1/4 cup Mexican crema
- 2 oz cotija cheese-crumbled
Instructions
- Combine vinegar and sugar in a small bowl. Microwave until sugar is dissolved and steaming about 45 seconds. Add shallot and stir. Cover with plastic wrap and set aside.
- In a 12" nonstick skillet cook chorizo over med-high heat, breaking up pieces as it cooks. About 4-6 minutes. Add scallion whites and garlic and cook until fragrant, about 30 seconds.
- Add corn, oregano, and salt and cook until corn is spotty brown. About 6 minutes, stirring occasionally. Remove skillet from heat.
- Drain shallots and discard liquid. Stir in shallots, cilantro, and lime juice into corn. Add corn mixture to a serving platter and drizzle with crema. Sprinkle with cotija, cilantro, and cotija. Serve.