Festival Classic Appetizer: Grilled Corn and Chorizo Skewers
This captivating recipe for Grilled Corn and Chorizo Skewers will make your taste buds dance at any festival-inspired gathering.
Allergens
None
Ingredients
- 4 large ears of corn, shucked
- 1 lb Mexican chorizo, casings removed
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- Salt and pepper, to taste
- 8 wooden or metal skewers
Instructions
- Preheat grill to medium high heat (about 375°F).
- In a medium bowl, mix the lime juice, olive oil, salt, and pepper. Set aside.
- Cut each ear of corn into four even pieces. Place the corn pieces on skewers, alternating with chorizo slices.
- Brush the skewers generously with the citrus herb mixture.
- Grill skewers for 8 10 minutes, turning occasionally, until the corn is slightly charred and the chorizo is cooked through.
- Remove from grill and immediately sprinkle cotija cheese over the skewers. Top with cilantro leaves. Serve immediately.
Chef’s Insight
The perfect blend of smoky, spicy, and tangy flavors makes this dish an unforgettable party starter.
Notes
For best results, use fresh corn and high-quality Mexican chorizo.