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  • Writer's pictureArthur Adam Housley

Chorizo Corn Skillet

We had some amazing ground chorizo from a 4H pig that a friend gave us. It is actually lean for chorizo and smoky and with a little spice, so a perfect contrast to the fresh and sweet white corn from my dads garden. Put it all together with a few other ingredients and it was delightful and filling, but not too heavy!


  • 2 tablespoon olive oil

  • 2 diced shallots

  • 1 tablespoon of minced garlic

  • 1 lb ground chorizo or other sausage

  • 1 cup diced red peppers

  • 1 cup chopped green onions

  • 2 1/2 cups fresh corn cut from the cob (no need to cook first)

  • 2 tablespoons of Mezcal

  • 1 jalapeno

  • 1 Tablespoon lemon juice

  • 1 tablespoon cumin

  • 1 tablespoon of garlic salt

  • 1 can of black beans

  • 1 tablespoon of chili powder

  • 1 cup grated jack cheese

  • Salt and pepper to taste


In a sauté pan over medium heat, heat 1 tablespoon of olive oil along with the garlic and shallots and saute until they are nice and golden. Then add the chorizo, red peppers, green onions, and chorizo and jalapeño and cook until the chorizo begins to brown...about 5 minutes. Then add corn, 1 tablespoon of olive oil, Mezcal, lemon juice, all the other spices and the beans. Cook and stir to mix everything together...which is about 4-5 minutes.

Top with jack cheese and place the cast-iron skillet into the over under the broiler for 1 to 2 minutes until the cheese is melted and begins to brown. Then serve with a tablespoon of avocado cream sauce and some salsa.



  • 2 large ripe avocados halved and pitted

  • 1 cup greek yogurt

  • 1 tablespoon of sour cream

  • 2 tablespoons of minced garlic

  • juice from 2 limes about 3-4 tablespoons worth

  • salt and pepper to taste

  • 1 Jalapeno

  • 1 bunch of cilantro

  • 2 tablespoons of garlic spread


  • Place everything in the blender and process until completely smooth. Refrigerate for last least 15 mins.

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