4–6 ears sweet corn
12 oz Mexican style chorizo, casing removed (340g)
½ cup Mexican crema (120ml)
¼ cup grated parmesan cheese (23g)
Your favorite spice blend
Fresh lime juice for garnish
Roast the corn over a live fire or barbecue pit for 10-15 minutes*, turning so that the husks do not char (although some char is ok.) Remove the corn from the heat and allow to cool. Remove the husks and corn silk. Using a knife, remove the kernels from the cob.
Meanwhile in a large skillet or griddle, brown the chorizo for about 8 minutes. Add the corn kernels and toss together with the chorizo. Allow to brown well.
Add portions of the chorizo and corn mixture to a serving cup. Garnish with Mexican crema, parmesan cheese, your favorite spice blend and fresh lime juice.
*You can also boil corn for 5 minutes instead of roasting.