Smoky Grilled Corn and Chorizo Skewers

Allergens

Soy (in chorizo sausage)

Ingredients

• 4 ears fresh corn, husks removed
• 2 cups chorizo sausage, cut into bite
• sized pieces
• 1 large red bell pepper, chopped into bite
• sized pieces
• 1/4 cup fresh cilantro leaves, for garnish
• Olive oil
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions

1. Preheat the grill to medium high heat (about 375°F). Brush corn with olive oil and season with salt and pepper. Place corn directly on the grill grates and cook for about 8 minutes, turning every few minutes until charred and tender. Remove from the grill and let cool slightly.
2. Thread chorizo and red bell pepper pieces onto metal skewers (4 per skewer). Brush with olive oil and season with salt and pepper. Grill for about 4 5 minutes, turning occasionally, until cooked through and slightly charred.
3. Slice the grilled corn off the cob. Assemble each serving plate by placing a few pieces of corn and chorizo skewers atop the corn. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

The combination of flavors and textures creates a memorable dish that feels like you're dining out on the streets!

Notes

For an even smokier flavor, soak the wooden skewers in water for at least 30 minutes before using.