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Cheesy Corn Chorizo

by , Chef , Starker's Restaurant, Kansas City, Mo.

Cheesy Corn Chorizo

Serves 2

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.

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