Fresh Corn Sauteed with Chorizo

Jamie and I had this really tasty sauteed corn at L'Artusi the other day and I've been wanting to try it. It was sauteed with chorizo which gave it a great little kick and there were crispy, savory bits of chorizo to go with the sweet corn. Since Long Island corn is at its peak, we've been eating a ton of it and I thought I'd try to recreate what we ate. Honestly, I liked my version better. It was less greasy and the flavor of the corn really shone through. The corn was sweet and crisp and the chorizo added a great contrast with its chewy, crunchy texture. I think it would also be great with frozen or canned corn, but nothing beats fresh summer corn. A great side dish!

(served 4 as a side)
Ingredients:
3 ears of corn, cut off the cob
1 small (4 inch) piece of dry Spanish chorizo, diced
1/2 yellow onion, diced
1 tbsp olive oil
1 pinch red pepper flakes
1 pinch dried oregano
1 scallion, thinly sliced
salt and pepper
1 tbsp unsalted butter

Chorizo

Directions:

Add the chorizo to a large skillet and let the fat render and the chorizo pieces start to crisp. Add the onion and stir, letting it soften a little, then add the corn and olive oil and stir. Add the oregano and red pepper flakes and satuee until corn has softened a little but still has a nice crunch. Add salt and pepper to taste, along with the scallions, and stir in the butter, then serve!

And of course, after dinner, we finished up with some amazing summer tomatoes, spruced up with ripe avocado slices, thin red onion slices, salt, balsamic, and extra virgin olive oil.