Cheesy Corn Chorizo
by Julio Juarez, Chef , Starker's Restaurant, Kansas City, Mo.
This recipe brings together the natural sweetness of one of summer’s most anticipated vegetables and the smoky spice of traditional chorizo.
- 1 tablespoon olive oil
- 1 tablespoon diced shallots
- ¾ teaspoon chopped garlic
- ¼ cup diced red peppers
- ¼ cup chopped green onions
- 2 ounces diced chorizo sausage
- 1½ cups fresh corn, shucked
- 2 tablespoon white wine
- 1 teaspoon lemon juice
- ½ cup vegetable stock
- ¼ cup cream
- ¼ cup grated Parmesan cheese
- Salt and pepper
- ½ cup shredded fontina cheese
In a sauté pan over medium heat, heat olive oil. Add shallots and garlic and sauté to golden brown. Add peppers, green onions, and chorizo and continue cooking for 5 minutes. Add corn, white wine, lemon juice, vegetable stock, and cream, sprinkle in parmesan cheese. Cook until reduced and creamy, about another 2 minutes. Season with salt and pepper and transfer to a baking dish. Top with fontina cheese and place under the broiler for 1 to 2 minutes until the cheese is melted and begins to brown.