Sautéed Corn With Chorizo, Cilantro, and Lime Juice Recipe

Ingredients (6)

• 4 ounces Spanish-style dry-cured chorizo, cut into 1/2-inch dice
• 1 tablespoon extra-virgin olive oil
• 4 cups fresh corn kernels, cut from 4 to 5 cobs of corn
• 1/4 cup roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon fresh juice from 1 lime
• Kosher salt and freshly ground black pepper