Tex-Mex Street Corn Skewers

Allergens

Dairy, Soy

Ingredients

• 1. 4 fresh corn on the cobs, shucked 2. 1/2 cup crumbled queso fresco 3. 4 oz chorizo sausage, casings removed 4. 1/2 cup pickled red onions 5. 1/4 cup chopped cilantro 6. Zest and juice of 2 limes 7. 1/4 cup olive oil 8. 1 tsp smoked paprika 9. Salt and pepper, to taste 10. Wooden or metal skewers

Instructions

1. In a large bowl, whisk together the lime zest, lime juice, olive oil, paprika, salt, and pepper. Set aside.
2. Slice each corn cob in half, and then cut each half into 3 4 smaller pieces. Thread 3 4 corn pieces onto each skewer, alternating between corn and chorizo.
3. Brush the corn and chorizo on the skewers with the lime dressing, making sure to coat them evenly.
4. Preheat a grill or grill pan over medium high heat. Grill the skewers for 2 3 minutes per side, until the corn is slightly charred and tender, and the chorizo is cooked through.
5. Remove from the grill and immediately sprinkle with queso fresco, pickled onions, and cilantro. Serve warm.

Chef’s Insight

To add even more flavor, marinate the corn in the lime dressing for at least 30 minutes before grilling.

Notes

Feel free to adjust the spiciness of the chorizo or add more lime zest for a tangier flavor.