Sautéed Corn With Chorizo, Cilantro, and Lime Juice Recipe
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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (7)
- .75 oz. Casamigos Mezcal Joven
- .75 oz. Casamigos Blanco Tequila
- .75 oz. Fresh Blood Orange Juice
- .75 oz. Fresh Lime Juice
- .5 oz. Simple Syrup
- 1 Pinch Cinnamon
- Garnish Dehydrated Blood Orange Wheel, 2 Edible Flowers and Sage Leaf
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