Thanks to a thoughtful coworker & friend who thought I would like Antoni Porowski's cookbook, Antoni in the Kitchen. While I've only just scratched the surface of this cookbook, the recipes I have tried are sure to become household favorites for me, and maybe even for you, too!
Ingredients:
1 7-ounce package Spanish (dried) chorizo, cut into cubes (about 1⅔ cups)
3 ears corn, shucked and kernels cut from the cobs
1/2 cup coarsely chopped fresh cilantro, leaves and tender stems
1/2 cup finely grated Parmesan, preferably Parmigiano-Reggiano (about 2 ounces)
2 teaspoons grated lime zest
1 tablespoon plus 2 teaspoons fresh lime juice (from 1 large lime)
Kosher salt
FIRST: Heat a large skillet over medium heat until very hot but not smoking. Toss in the chorizo and cook, undisturbed, until crispy on the bottom, about 5 minutes. Then continue cooking, stirring occasionally, until crispy all over, about 5 minutes more.
THEN: Add the corn and cook until it is warm and crisp-tender -- 1-2 minutes. Stir in the cilantro, cheese, lime zest, lime juice and a pinch of salt.
FINALLY: Cook for 1 more minute, then remove from the heat. Adjust the seasoning to taste. Serve while hot.
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