My Favorite Chorizo Corn in a Cup



46 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.