Chorizo Corn in a Cup is way beyond any street food snack you have every dreamed of! Sweet roasted corn off the cob paired with spicy pork chorizo, Mexican crema, salty parm and a generous squeeze of lime, this is a great snack any time of year.
The best pool party snack ever!
Imagine the pool parties you could have with icy cold beer served with Chorizo Corn in a Cup! You can use the fire in your bbq pit to roast the corn on the cob. SImply through the whole unshucked cobs diredtly on the fire and let them roast for 10-15 minutes. Turn them occasionally so the outer shucks do not char too heavily (some char is ok.) We usually barbecue with mesquite wood, so in addition to the great flavor of corn, we also get a beautiful hint of mesquite smoke! So yummy!
I love making extra Chorizo Corn in a Cup so I can toss it over salads. It’s also great as an add on for fajita tacos or as a side dish for burgers. I am going to add some to my next batch of Choriqueso as an extra upgrade. So delicious!
After you have roasted your corn on the cob, the corn simply needed to be removed from the cob and browned in a pan. I use my largest skillet for browning the chorizo. Then I add the roasted corn kernals along with the chorizo so they can brown together. An outdoor griddle is an ideal place to make Chorizo Corn in a Cup.
Use roasted sweet corn for best flavor
This is not a dish that I would recommend for the microwave, Oh sure, you can always zap the leftovers in the microwave, but the freshly cooked batch should be cooked ona hot griddle or grill for maximum flavor.
And don’t stop with the topping suggestions listed here. Use your imagination! Chopped green onions, minced jalapeños, vinagrette, sriracha or seasoned salt are all excellent additions to your Chorizo Corn in a Cup!Print
My Favorite Chorizo Corn in a Cup
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
4–6 ears sweet corn
12 oz Mexican style chorizo, casing removed (340g)
½ cup Mexican crema (120ml)
¼ cup grated parmesan cheese (23g)
Your favorite spice blend
Fresh lime juice for garnish
Roast the corn over a live fire or barbecue pit for 10-15 minutes*, turning so that the husks do not char (although some char is ok.) Remove the corn from the heat and allow to cool. Remove the husks and corn silk. Using a knife, remove the kernels from the cob.
Meanwhile in a large skillet or griddle, brown the chorizo for about 8 minutes. Add the corn kernels and toss together with the chorizo. Allow to brown well.
Add portions of the chorizo and corn mixture to a serving cup. Garnish with Mexican crema, parmesan cheese, your favorite spice blend and fresh lime juice.
*You can also boil corn for 5 minutes instead of roasting.
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