Lord, have mercy—have you ever seen tortilla chips look so beautiful? You are staring into the eye of a Chorizo Creamed Corn storm.

Josh Scherer of Culinary Brodown envisioned this colorful mountain of canned corn, chorizo, onions, cilantro, cotija cheese, lime, and chipotle aioli to top his tortilla chips. Each individual ingredient in this recipe is prepared and treated with the utmost care to bring together a final dish that will really knock some socks off. Tortilla chips aren’t even worthy enough to be covered in this glorious Chorizo Creamed Corn, to be quite honest.

Of course, you don’t have to restrict the dish to being paired with tortilla chips—a gigantic bowl with a spoon would do nicely as well!

Chorizo Creamed Corn

Serving size: 6-8

Cooking time: 25 minutes

2 15 ¼ oz cans of corn

8 oz pork chorizo

1 Tbsp vegetable oil

1 cup half and half

½ medium minced white onion

2 garlic cloves

1 tsp smoked paprika

Salt and pepper to taste

(Optional for serving)

Tortilla Chips

Sprigs of cilantro

Crumbled cotija

Lime wedges

Chipotle aioli

1)   Heat 1 tbsp of vegetable oil in a sauté pan on medium heat, then when the oil shimmers, add minced onion and garlic and sauté for 3 minutes.

2)   When the onion is softened, add the chorizo and continue to sauté while breaking up the sausage chunks for 5 minutes, or until sausage is fully cooked.

3)   Empty the cans of corn into a colander, rinse off with water, let drain, then throw in the pan with the chorizo and sauté for 2 additional minutes.

4)   Add the half and half, continue to let simmer for 5 minutes until reduced and creamy, then taste and season.

5)   Pour on top of a bed of chips, garnish with cilantro, cotija, limes, and chipotle aioli, or eat as a side dish with your favorite meal.

This post is sponsored by the Canned Food Alliance