Skillet Corn with Mexican Chorizo

Name: Skillet Corn with Mexican Chorizo
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: ¼ cup, red wine vinegar; 1 tablespoon, sugar; 1 , shallot, sliced into thin rings; 8 ounces, Mexican-style chorizo sausage, casings removed; 4 , scallions, white parts minced, green parts sliced thin on bias; 2 , garlic cloves, minced; 5 , ears corn, kernels cut from cobs (3¾ cups); 1 tablespoon, minced fresh oregano; ¾ teaspoon, table salt; ½ cup coarsely chopped fresh, cilantro leaves and stems; 1 tablespoon, lime juice; ¼ cup, Mexican crema; 2 ounces, cotija cheese, crumbled

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Appears in Cook's Country August/September 2022

This fork-friendly dish, inspired by elote, comes together in a flash.

SERVES4 to 6

TIME35 minutes

WHY THIS RECIPE WORKS

We wanted a fork-friendly version of street corn with a little more oomph that didn't lose sight of what's so appealing about its muse. First, we sautéed chorizo to make the dish more substantial and add deeply savory notes. Adding fresh ke...

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