All the tastes of summer wrapped up in a versatile dish.
You’ve got sweet corn, savory spiced chorizo, smoky chipotle peppers, and a hint of lime sauteed in a skillet to create a flavorful summer recipe.
The best part might just be how versatile this simple skillet recipe is. You can simply serve it in a bowl with some crumbled queso fresco for a quick dinner, pour it piping hot over some tortilla chips for flavorful nachos, or even toss into a tortilla to create a delicious taco.
It’s simple, quick, cheap, flavorful – a recipe that pretty much sums up the essence of the Boxcar Cook blog. Feel free to adjust the amount of chipotle peppers used based on your heat preference.
Time You Need
- 10-15 minutes prep
- ~25 minutes cooking
What You Need
- 1 pound of fresh ground chorizo
- 3-4 garlic cloves minced
- 1 yellow onion, diced
- 1 can of diced green chili peppers, drained
- 6-8 ears of corn on the cob
- 1 can of chipotle peppers in adobo
- 1 cup of light sour cream
- ~ 1 cup of crumbled queso fresco
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp freshly squeezed lime juice
- ~1 tbsp olive oil
- Cilantro* for topping (optional)
What You Do
- Remove corn kernels from the cob, and set to the side in a bowl.
- In a food processor, add one cup of sour cream and 1-2 chipotle peppers, plus a tbsp of adobo sauce and blend thoroughly. Set to the side.
- Take a large skillet, heat over medium heat with oil. Toss in ground chorizo and cook thoroughly. Then toss in diced onion, minced garlic, diced green chile peppers, and 1-2 diced chipotle peppers, along with about a tbsp of adobo sauce.
- Stir well and cook for another 5 minutes, until onions are soft.
- Then add in corn kernels and a tbsp of olive oil. Mix well and cook the corn kernels for another 10-12 minutes or so, until soft and slightly browned.
- Once done, remove from heat. Season with lime juice, a little olive oil, chile, and cumin powder. Then stir in the chipotle sour cream mix. Top with crumbled queso fresco and serve hot!