Pan-Seared Corn & Chorizo with Lime Crema
Ingredients
- 8 ounceschorizo
- 4 cupscorn kernels (fresh or frozen)
- 1 mediumyellow onion
- 1 mediumred bell pepper
- 3 clovesgarlic
- ½ cupsour cream
- 1lime
- 1 tablespoonolive oil
- ·salt
- ·black pepper
- ·cilantro (fresh)
Prep
- 01
Dice 1 medium yellow onion and 1 medium red bell pepper.
- 02
Mince 3 cloves garlic.
- 03
Juice 1 lime.
- 04
Roughly chop a handful of fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in 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 crispy. Transfer to a plate.
- 02
Add diced yellow onion and red bell pepper to the skillet. Cook for 3–4 minutes, stirring, until softened. Add minced garlic and cook for 1 minute more.
- 03
Return chorizo to the pan. Add corn kernels and stir well. Cook for 3–4 minutes, until corn is heated through and lightly charred in spots.
- 04
Meanwhile, whisk together sour cream and juice from 1 lime in a small bowl. Season with a pinch of salt and black pepper.
- 05
Season the corn mixture with salt and black pepper to taste. Divide among plates, drizzle with lime crema, and top with fresh cilantro.
Spice Tips
For heat, add a diced jalapeño with the onions or a pinch of cayenne to the lime crema. A splash of hot sauce stirred in at the end also works well. For smokiness, use smoked paprika—a quarter teaspoon sprinkled over the finished dish gives warmth without overwhelming the corn.
If using fresh corn, cut kernels from 5–6 ears. Frozen corn works beautifully here—no thawing needed. Leftovers keep for 2 days, though the crema is best added fresh.