8 ounces dry-cured Spanish chorizo, chopped into 1/4- to 1/2-in. pieces
6 cups fresh corn kernels (from 10 to 12 ears)
2 teaspoons coarse sea salt
1/2 teaspoon black pepper
2 medium garlic cloves, minced
4 scallions, thinly sliced, green and white parts separated
1/2 cup reduced-sodium chicken broth or vegetable broth
1/4 cup plus 2 Tbsp. (3 oz.) unsalted butter
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook chorizo in a medium nonstick skillet over medium, stirring occasionally, until chorizo is browned and crispy, about 20 minutes. Stir in corn, and sprinkle with sea salt and black pepper. Cover and cook, tossing occasionally, until corn is cooked through and tender, about 6 minutes. Add garlic, scallion whites, and half of the scallion greens to the chorizo mixture. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock and butter, and cook, stirring constantly, until combined, about 1 minute. Stir in basil, tarragon, and parsley.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.