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Once at a restaurant I had something similar to this made with spicy Nduja sausage and I couldn’t stop thinking about it, so I came up with an alternative I could make at home and actually I think I love the chorizo with the corn even better than the original inspiration dish. This is so easy to make, super quick and the perfect way to spice up your side dish game. I love having this in a bowl with chicken & brown rice or alongside a Sunday roast. I also make this every year for Thanksgiving and sometimes at Christmas too.
If you can’t find chorizo crumb, finely chopped cooking chorizo will do. If you want to get it even finer, run it through the food processor. I find the smaller the chorizo, the better for this dish, but you’ll get a reasonably similar result either way.
To make this dish Dairy-free, simply do not include the butter in the recipe.
Ingredients
- 2 tablespoons regular or garlic olive oil
- 50g unsalted butter
- 120g chorizo crumb (or very finely chopped cooking chorizo)
- 2x 198g tins of sweetcorn, drained
- Zest & juice of two small limes
- Sea salt flakes & freshly ground black pepper to taste
- Chopped fresh coriander (aka cilantro) to garnish (optional)
Method
- Heat the olive oil and butter together over medium heat in a frying pan large enough to fit everything and when it starts to bubble, add the chorizo crumb. Let it sizzle until it starts to bronze and is giving off its own orange oil, stirring occasionally with a wooden spoon.
- Add the lime zest and continue to cook while stirring for another minute or two.
- Add the lime uice and the sweetcorn. Continue to cook for about 5 minutes, stirring occasionally. Add salt & pepper to taste.
- Serve hot and if preferred, garnish with some chopped fresh coriander (optional).
Try it with my Olive Oil Roast Chicken.
