Charred Corn and Chorizo Skillet with Crispy Bread Crumbs
Ingredients
- 4 earsfresh corn
- 8 ounceschorizo
- ·yellow onion
- ·garlic
- 1 cupchicken broth
- ½ cupheavy cream
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ·crusty bread
- 2 tablespoonsbutter
- ·fresh cilantro
Prep
- 01
Cut kernels from 4 ears of corn using a knife or corn stripper.
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
- 04
Roughly chop a small handful of fresh cilantro for garnish.
Method
- 01
Heat a large skillet over medium-high heat. Remove chorizo from its casing and crumble it into the pan. Cook for 4–5 minutes, stirring occasionally, until browned and fat renders. Transfer to a plate, leaving 1 tablespoon of fat in the pan.
- 02
Add diced onion to the same skillet and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- 03
Scatter corn kernels into the pan and cook for 4–5 minutes, stirring occasionally, until some kernels char and brown. Sprinkle smoked paprika over the corn and stir well.
- 04
Pour in chicken broth and heavy cream. Return chorizo to the pan, stir to combine, and simmer for 3–4 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
- 05
While the corn simmers, tear bread into small pieces, toss with melted butter, and toast in a small dry skillet or under the broiler for 2–3 minutes until golden and crunchy.
- 06
Ladle the corn and chorizo into bowls, top with crispy bread crumbs and fresh cilantro, and serve immediately.
Spice Tips
For deeper warmth, add a pinch of cumin to the chorizo as it cooks. For heat, stir in a small pinch of cayenne pepper along with the paprika. A squeeze of fresh lime juice at the end brightens the whole dish.
Leftovers keep well in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. Frozen corn works fine if fresh corn isn't available—no need to thaw.