Roasted Chorizo with Corn
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Ingredients
- ½ kgchorizo sausage(sliced into 1/2-inch rounds)
- 709¾ mlfresh corn kernels(about 4 medium ears)
- 1red bell pepper(diced into 1-inch pieces)
- 1 mediumred onion(cut into wedges)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 4garlic cloves(minced)
- 1 teaspooncumin
- 1lime(zest and juice)
- 236.59 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Spread chorizo slices on a large rimmed baking sheet in a single layer.
Tip: Don't overcrowd the pan to ensure crispy edges on the chorizo.
- 2
Roast chorizo for 8 minutes until the edges begin to brown and release their oils.
- 3
Remove sheet from oven and push chorizo to the sides. Add corn kernels, bell pepper, and red onion to the center.
Tip: The chorizo fat will flavor the vegetables beautifully.
- 4
Drizzle vegetables with olive oil and sprinkle with smoked paprika, cumin, minced garlic, salt, and pepper. Toss gently to combine.
Tip: Reserve 1 tablespoon of the chorizo oil to drizzle at the end.
- 5
Return to oven and roast for 12-15 minutes, stirring halfway through, until corn is lightly charred and vegetables are tender.
Tip: Look for golden brown spots on the corn kernels for best flavor.
- 6
Remove from oven and transfer to a serving platter. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
Tip: The lime juice brightens all the smoky flavors.
- 7
Serve warm as a side dish or over rice for a complete meal.
Tip: This dish is best enjoyed immediately while the chorizo is still crispy.
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