Mexican Street Corn & Chorizo Skillet with Black Bean Confetti

Ingredients

• 12 oz chorizo sausage, casing removed, mexican-style, not Spanish
• 4 cups fresh corn kernels (or frozen thawed), about 4 ears of corn
• 1 can (15 oz) black beans, canned and drained, rinsed well
• 1 large red bell pepper, diced, about 1 cup
• 1 medium onion, diced, yellow or white
• 3 cloves garlic, minced
• 3/4 cup cotija cheese, crumbled, or feta if unavailable
• 1/4 cup fresh cilantro, chopped, plus extra for serving
• 2 tbsp lime juice, fresh squeezed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• to taste salt and black pepper
• 1 optional jalapeño, sliced, 🌶️ for spice lovers

Instructions

1. 1

   Heat a large skillet over medium-high heat. Add chorizo, breaking it into small pieces as it cooks (5-6 minutes). Drain excess fat, leaving about 1 tbsp. Remove chorizo to a plate.

2. 2

   In the same skillet, add corn kernels and char for 3-4 minutes without stirring, you want golden-brown edges. Stir and cook another 2 minutes. Transfer to a bowl.