Friday, May 17, 2019

Chorizo & Lime Sweetcorn

Chorizo & Lime Sweetcorn
Last year a friend of mine introduced me to a Mexican restaurant that quickly became my favourite place to eat in London. One of my favourite dishes at this particular restaurant featured corn with Nduja sausage and it inspired me to create something similar of my own. It just seemed so simple and delicious - one of those things I just couldn't imagine not having more often. After many attempts I landed on something that's close enough and never disappoints. Actually, I think I might like my version better... I find myself making this recipe for dinner parties every single time I have people over and for supper at home with my husband at least once a week. It's my new favourite way to make corn...

For me, it's important to use chorizo crumb as opposed to dice or bigger pieces, but I realise it might not be available everywhere. I find it at Waitrose, but if you can't locate it yourself, simply use cooking chorizo and chop it roughly and as small as you possibly can. It might even be worth popping it into a food processor to make a bit of a mushy paste rather than having big chunks.

I love to serve this alongside just about any meat, on top of rice or I'll even make it to put inside tacos or burritos. However you serve it, I'm sure it will be delicious and why not experiment? If you're feeling inspired, get creative and you might just discover the perfect combination yourself the way I did...

Chorizo & Lime Sweetcorn Closeup

Ingredients:
2 tablespoons regular or garlic olive oil
50g butter
120g chorizo crumb
2x 198g tins of sweetcorn, drained
Zest & juice of two small limes
Pinch of ground coriander (aka cilantro)
Sea salt & freshly ground pepper to taste
Chopped fresh coriander to garnish (optional)

Method:
1. 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 turn golden and is giving off its own orange oil, stirring occasionally with a wooden spoon. Add the lime zest and ground coriander and continue to cook and stir for another minute or two.

2. Add the lime juice and the sweetcorn. Continue to cook for about 5 minutes, stirring occasionally. Add salt & pepper to taste.

3. Transfer to a warmed bowl with a slotted spoon for serving. If you want to go the extra mile, garnish with some chopped, fresh coriander.

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