Chorizo with Corn, Cherry Tomatoes, and Zucchini Recipe

personal chef fort lauderdale


yielding 4 main dishes or a side dish for 8: in 15 minutes!
1 Tbsp olive oil
2 links Chorizo, skinned of the casing and sliced ¼ inch on the bias
1 medium zucchini, sliced in half the long way, and then made into 1/4 inch coins
2 cloves garlic, chopped
1/2 cup white wine (optional)
4 ears corn, kernels sliced from ears (I lay the ear onto the cutting board and slice)
1 pint cherry tomatoes, halved
6 oz (1/2 can) white beans, well rinsed
1 oz lime juice or 1 Tbsp of a clear vinegar (cider or rice vinegar)
Salt and pepper to taste
1 cup loosely packed Thai basil, chopped (you can use regular basil, bush basil)
Heat oil in a pan over medium heat. Add the sausages in a single layer and sauté 2 minutes per side.
Optional Step: While chorizo is cooking, you can, but don’t need to, microwave the corn kernels, covered by a damp paper towel for 2 minutes. I just hit the ‘add a minute’ and adjust.
Put heat on high and add in zucchini and garlic, sauté 3 minutes.
Hit the sauté with the wine, or a bit of water and after 30 seconds, turn heat to medium.
Add corn, tomatoes, and beans. Cook 2 minutes. Adjust seasoning of salt and pepper, add the acid.
Mix well, add basil and enjoy hot or at room temperature.


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