Creamed Corn with Chorizo
Serves 2, or 4 as a side
4 ears of corn, as fresh as possible
2 small floury potatoes, peeled and diced
300mls of milk plus more if needed
1 hot chorizo sausage, around 100gr - you want the raw, not cured kind
A handful of coriander (replace with parsley for a side dish), chopped roughly
1 small onion
3 cloves of garlic
A pinch of salt
Shave the corn kernels off two ears of corn. Blitz roughly in a food processor but do not puree. Deskin the sausage and fry the meat in a dry frying pan and set to one side once the meat is well cooked and slightly crisp. Wipe out the oil, leaving about a tablespoon. Dice and mince the onion, and fry in the chorizo fat until softened. Add the blitzed corn and potato and mix well, then add the milk. Simmer very gently for 15 or so minutes.
Shave the rest of the corn kernels off the cobs and add to the pan. Simmer for a further 10 - 15 minutes, adding more if it's looking dry. By the time it's cooked it should be fairly thick, the texture of a loose dhal perhaps. Finish with the salt and a squeeze of lemon. Dish out and top with the coriander and the chorizo.