Tex-Mex Grilled Corn and Chorizo Skewers

Allergens

Dairy, Soy (in chorizo sausage)

Ingredients

• 4 large ears of corn, husked and cleaned
• 1 lb Mexican chorizo sausage, casings removed
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Optional: Tajín seasoning for extra spice

Instructions

1. Preheat your grill to medium heat (about 350°F).
2. In a small bowl, combine mayonnaise, lime juice, cumin, salt, and pepper. Mix well and set aside.
3. Cut the chorizo into 1 inch pieces and thread onto skewers, alternating with corn pieces.
4. Place the skewers on the grill, cooking for about 5 minutes per side or until the chorizo is cooked through and the corn is slightly charred.
5. Remove from heat and let cool for a minute before brushing with the prepared mayo lime sauce.
6. Sprinkle with cilantro, cotija cheese, and Tajín seasoning if desired.

Chef’s Insight

The combination of sweet corn and smoky chorizo creates a perfect balance of flavors that will have you craving more.

Notes

Feel free to adjust the spiciness of the dish by using more or less Tajín seasoning.