Gather Your Ingredients
¼ cup red wine vinegar
1 tablespoon sugar
1 shallot, sliced into thin rings
8 ounces Mexican-style chorizo sausage, casings removed
4 scallions, white parts minced, green parts sliced thin on bias
2 garlic cloves, minced
5 ears corn, kernels cut from cobs (3¾ cups)
1 tablespoon minced fresh oregano
¾ teaspoon table salt
½ cup coarsely chopped fresh cilantro leaves and stems
1 tablespoon lime juice
¼ cup Mexican crema
2 ounces cotija cheese, crumbled
Combine vinegar and sugar in small bowl. Microwave until sugar is dissolved and vinegar is steaming, about 45 seconds. Add shallot and stir to combine. Cover with plastic wrap; set aside.
Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until well browned, 4 to 6 minutes. Add scallion whites and garlic and cook until fragrant, about 30 seconds.
Add corn, oregano, and salt and cook until corn is spotty brown, about 6 minutes, stirring occasionally. Remove skillet from heat.
Drain shallot and discard liquid. Stir shallot, cilantro, lime juice, and scallion greens into corn mixture. Transfer to shallow bowl, drizzle with crema, and sprinkle with cotija. Serve.
Trans Fat: 0 grams
Fat: 15 grams
Calories: 261
Saturated Fat: 6 grams
Unsaturated Fat: 6 grams
Sodium: 450 miligrams
Sugar: 9 grams
Cholesterol: 39 miligrams
Carbohydrate: 21 grams
Protein: 11 grams