Mexican Street Corn & Chorizo Skillet with Black Bean Rice
Prep 15 min · Cook 25 min · Serves 4 · medium
A vibrant, interactive one-pan dinner where seasoned chorizo and charred corn come together with creamy cotija cheese and lime, served over fluffy cilantro-lime black bean rice. Kids love the fun corn-on-the-skewer element, and parents appreciate the bold Mexican flavors that are naturally mild and customizable.
Ingredients
- 12 oz chorizo sausage, diced, Mexican-style, not Spanish
- 3 cups fresh corn kernels (or frozen), about 4 ears of corn
- 1.5 cans (15 oz) black beans, canned and drained, or 1.5 cups cooked
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth, low-sodium
- 2 whole lime, juiced, divided
- 0.5 cup fresh cilantro, chopped, plus extra for garnish
- 0.75 cup cotija cheese, crumbled, or feta as substitute
- 1 medium onion, diced, yellow or white
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- to taste pinch salt and black pepper
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
