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Antoni's Summer Corn with Chorizo and Cilantro
Antoni's Summer Corn with Choiczo and Cilantro + Tomato Basil and Melty Mozzarella Baked Rice
Nathan Congleton / TODAY
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(22 rated)

Five ingredients. Fifteen minutes. That's all it takes to make this simple side dish. I enjoy a bowl of this on its own, but love to serve it as a side for steak, fish and chicken dishes. It makes a super-delicious taco filling, too. The key is not to overcook the corn so it maintains a nice plumpness and bite.

Technique tip: Dried chorizo is a robust, hard Spanish (or Spanish-style) pork sausage, seasoned with smoked paprika (pimentón) and other spices. It's great for cooking or simply slicing and serving with cheeses or other cured meats.


    • One 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


1. Heat a large skillet over medium heat until very hot but not smoking.

2. 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.

3. Add the corn and cook until it is warm and crisp-tender, 1-2 minutes.

4. Stir in the cilantro, cheese, lime zest, lime juice and a pinch of salt. Cook for 1 more minute, then remove from the heat. Adjust the seasoning to taste. Serve while hot.

Excerpted from Antoni in the Kitchen © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/ Houghton Mifflin Harcourt. All rights reserved.

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Make Antoni Porowski's melty mozzarella baked rice

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