Sautéed Corn With Chorizo, Cilantro, and Lime Juice Recipe

Serves: 4 Save

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

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