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.
- 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.