Chorizo & Grilled Corn Skillet with Fried Egg

Ingredients

Serves: 6

• 1½ lb Larry’s Sausage ground chorizo
• 2 ears of corn (or ¾ cup grilled corn kernels)
• 2 red bell peppers, diced
• ½ yellow or red onion, sliced
• 1 jalapeño, sliced thin
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• Sea salt & pepper to taste
• 1 Tbsp avocado oil
• 6 eggs, fried
• Optional toppings: fresh cilantro or green onions, lime wedge, sliced radish

Instructions:

1. Grill or char the corn: Grill the corn on an open flame or stovetop grill pan until lightly charred. Slice off the kernels and set aside.
2. Cook the chorizo: In a cast iron skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it into crumbles. Remove and set aside; drain excess fat if needed.
3. Sauté the veggies: In the same skillet, add avocado oil if needed. Sauté onions and peppers until soft and caramelized, about 5–7 minutes. Add garlic, smoked paprika, and grilled corn; cook 2 more minutes.
4. Combine: Return chorizo to the skillet, stir with sautéed vegetables, and top with dairy-free cheese or cotija. Place under the broiler for 2–3 minutes until melted and lightly browned.
5. Top & serve: Remove from the oven and top each serving with a fried egg, fresh herbs, and a squeeze of lime. Serve as-is or over roasted sweet potatoes or a grain-free tortilla.