Name: Skillet Corn with Mexican Chorizo
Total time: 35 min
Cuisine: MexicanLatin America & Caribbean
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

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 kernels of corn to the skillet developed a nice color to emulate grilling. Cooking it with the chorizo allowed the corn to pick up a porky flavor—scallion whites, garlic, and oregano pumped up the flavor even more. Scallion greens, chopped cilantro, and lime juice stirred in off the heat gave the dish a pop of freshness and brightness. Some quick pickled shallots added at the end punched up the flavor further while lending a sweet-sour balance to the salty, crumbly cotija cheese and tangy Mexican crema.

Before You Begin

It's important to use fresh corn here. If you can't find fresh oregano, you can substitute 1½ teaspoons of dried oregano. If you can't find Mexican crema, you can substitute a mixture of ¼ cup of sour cream, 2 teaspoons of lime juice, and ⅛ teaspoon of table salt.

Instructions

Combine vinegar and sugar in small bowl. Microwave until sugar is dissolved and vinegar is steaming, about 45 seconds. Add shallot and stir to combine. Cover with plastic wrap; set aside.

Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until well browned, 4 to 6 minutes. Add scallion whites and garlic and cook until fragrant, about 30 seconds.

Add corn, oregano, and salt and cook until corn is spotty brown, about 6 minutes, stirring occasionally. Remove skillet from heat.

Drain shallot and discard liquid. Stir shallot, cilantro, lime juice, and scallion greens into corn mixture. Transfer to shallow bowl, drizzle with crema, and sprinkle with cotija. Serve.