- 4–5 cobs of corn (about 3 cups of kernels)
- 5 ounces of chorizo sausage, peeled and chopped into small cube size pieces
- 1 1/4 pound of shrimp, deveined, shell off tail on (I like to use large shrimp)
- 1 serrano pepper, chopped fine or jalepeno
- 4 cloves garlic, chopped fine
- 3/4 teaspoon kosher salt
- 5 tbsp Extra Virgin Olive Oil, divided
- 8 scallions. chopped
- Juice from 1 lime
Cut the corn kernels off the corn cob and place into a bowl. Then, “milk” the corn by setting the cob into the bowl with the kernels, making sure it is steady. Using the back of your knife (the dull side) scrape each side of the cob. This will squeeze out all of the remaining “juice” or “milk” from the cob. Repeat on each side of each cob of corn. Set aside.
Peel the casing (see cook’s note) from the chorizo, then cut into small cube-size pieces. In a large sauté pan over medium heat, cook chorizo in 1 tablespoon of olive oil, about 4 minutes, or until it becomes brown and crispy on both sides. Remove from the pan with a slotted spoon and set aside in a medium sized bowl, leaving any rendered fat in the pan.
Return the pan to the stove and reduce the heat to medium. Add 2 tablespoons off extra virgin olive oil and place the shrimp in the pan, cooking until they have a reddish hue, about 2 minutes on one side and 1.5 minutes on the other, being careful not to overcook your shrimp. When done, remove and set in the bowl with the chorizo. Set aside.
Add 2 tablespoons of Extra Virgin Olive Oil From Spain to the pan. Add the scallions, garlic, jalapeno, pepper, salt, stirring and cooking for 1 minute, until the vegetables are a little wilted. Add the corn, stirring to combine and cook for 5 minutes. Add lime juice, stir again, and turn off heat. Add the shrimp and chroizo, stir until combined. Serve and enjoy!
If the casing is easy to peel off of the chorizo, do so. If it becomes too much of a challenge, just skip it and cube the chorizo.
You can substitute cubes of chicken for the shrimp.