This savory skillet dinner is full of all the street corn and south west flavors you love, in a 20 minute skillet meal.
My daughter and I ate brunch recently at a lovely restaurant that had an elote fire roasted corn and Chorizo sausage hash. My daughter loved it and we started plotting to recreate it. In the mean time our garden bounty of summer squash was rolling in. I had a garden party pot luck to attend and decided to do a savory vegetable dish, with street corn, summer squash in a chili lime dressing. The party got cancelled and ultimately I decided to blend the two ideas into a fun, flavor filled, yet vegetable based skillet meal.
- Jan's Tips: make some cornbread on the side with a drizzle of honey. It will balance out all the savory flavors.
- this is not spicy, but flavorful. I am a "mild" loving person, and I can handle the flavor explosion this dish brings.
Chorizo, Elote Roasted Corn, and Chili Lime Zuchinni Skillet Dinner
Servings 4-6
Ingredients:
- 2 cloves garlic , minced
- 1 teaspoon Elote seasoning. (I got mine at Trader Joes)
- 1 lb. Chorizo Sausage
- 2 medium zuchhinni/ summer squash sliced into even, ,round "coins"
- 1 10 oz bag frozen Mexican style fire roasted corn. (I use Traders Joe's)
- 1 cup cherry or grape tomatoes sliced in half
- 1/2 cup Feta Cheese
- Optional:: for spicier dish: 1 fresh jalepeno, seeds and ribs removed, finely chopped.
Chili Lime Vinaigrette:
- 3 Tbsp. olive oil
- 2 Tbsp. lime juice
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground cumin
- Optional: 2 Tblsp finely chopped fresh chopped cilantro
Instructions:
- Heat 1 Tbsp. oil in a large skillet over medium heat . Cook Chorizo Sausage till done, remove from skillet. leaving drippings in the pan.
- Add garlic and zucchini cooking 5 minutes, till almost tender.
- Add optional jalapeno cook 2 minutes. Add in corn and sprinkle with Elote seasoning, cooking approximately 1 minute till heated through. turn off the heat .
- In small bowl prepare Chili Lime dressing by whisking together all the dressing ingredients and stir into the skillet mixing well.
- Sprinkle on tomatoes, feta cheese, and extra cilantro if desired . (My roasted corn came with a pack of Cojita cheese, I served that in a bowl at the table for people to use as desired.)
- Serve with cornbread drizzled with honey.
