Sautee chorizo in a pan, set aside then put diced peppers, a diced jalapeño, and onions in the pan and cook until soft. Add some grated garlic, thyme, and the chorizo back in with a CRAP TON of corn cut off the cob (like, 6-8 ears). Cook until bright yellow and warmed through and finish with white vinegar off-heat. Perfect for summer dinner and as a salad topper as leftovers!
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Sautee chorizo in a pan, set aside then put diced peppers, a diced jalapeño, and onions in the pan and cook until soft. Add some grated garlic, thyme, and the chorizo back in with a CRAP TON of corn cut off the cob (like, 6-8 ears). Cook until bright yellow and warmed through and finish with white vinegar off-heat. Perfect for summer dinner and as a salad topper as leftovers!
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