Buttermilk and chorizo creamed corn is a delicious dish that combines the creamy tang of buttermilk, the spicy flavor of chorizo sausage, and the sweet crunch of corn. The corn is slowly cooked in a rich and flavorful sauce made from buttermilk, chorizo, and seasonings, creating a creamy and hearty side dish. It is the perfect balance of flavors, making it a delightful addition to any meal. This dish is easy to make and can be enjoyed as a side dish or a main course. With its unique blend of ingredients, buttermilk and chorizo creamed corn is sure to become a new favorite for any corn lover.
Chorizo is a type of Spanish sausage that adds a spicy kick to any dish. When paired with the familiar sweetness of corn, it creates a delicious flavor combination that will leave your taste buds begging for more.
Buttermilk, with its tangy and creamy taste, brings a whole new level of richness to this dish. It not only adds flavor but also helps to thicken the creamy sauce, giving it a velvety texture.
Creamed Corn with Chorizo and Buttermilk
Ingredients
- 8 oz Chorizo
- 6 Ears fresh corn, shucked
- 2 tsp Olive oil This is only needed if you have a lean chorizo
- 2 Tbsp Butter
- 1 cup Butter milk
- 1/2 cup Diced red onion
- 1 cup Diced poblano or red bell pepper If you substitute jalapeño no only do 1/2 cup
- 2 tsp Minced garlic
- 1 tsp Kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/4 cup chopped cilantro
Instructions
- Heat a 12-inch cast iron skillet and add the oil if needed and chorizo and brown over medium heat.
- Use a sharp paring knife to shave off the corn from the cob. Either set the ear on a small cutting board placed on a rimmed baking sheet to capture errant kernels that tend to fly all over the place, o stand the corn upright in the center of a bundt pan and let the kernels fall into the pan as you remove them.
- One of the benefits of using fresh corn is that you can extract the creamy liquid known as "corn milk" that lingers beneath the kernels. Once you’ve removed the kernels, slide the dull side of the knife over the cob to scrape out the pulpy juice. It’s like liquid gold; when added to the kernels, the corn becomes creamy and luscious.
- Add the corn to a food processor along with the buttermilk and process until the corn resembles that of a can of creamed corn. You can do this as smooth or chunky as you like.
- If you have an excess of oil from your chorizo, drain it and return it to the skillet.
- Continue to cook over medium-high heat, and add the butter. When the butter melts add the onion and pepper and cook for 3 minutes to soften.
- Add the garlic and cook for one more minute.
- Add the buttermilk corn and stir well.
- Cook stirring often for 5 minutes.
- Turn off the heat and stir in the cilantro.
- This is a wonderful side dish, but I like to top mine with southwest grilled shrimp.