Sautéed Corn With Chorizo, Cilantro, and Lime Juice Recipe

An easy salad starring corn and chorizo. J. Kenji López-Alt

Why It Works

  • Slow-cooking the chorizo helps render and crisp up most of its fat, which is then used to flavor and cook the corn.
  • Cooking the corn over high heat caramelizes its natural sugars, giving it a deeply sweet and nutty flavor.

I could write an entire book just about the things that go well sautéed with sweet summer corn. I'm serious about that. And with that in mind, it seemed like a no-brainer to include corn as part of our Easiest Summer Ever collection of four-ingredient, no-fuss, vegetable-centric recipes. Here, we sauté it with Spanish chorizo, cilantro, and lime juice.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 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


  1. 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.

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