Triumphant Fiesta Corn!

Shockingly, tailgating season is here again —and football games, too  (you know, the thing that happens between the pre and post tailgates).  The Boar is proud to report that Saucy Snout began the season just as the Razorbacks —triumphantly!

(Not familiar with Saucy Snout, click here, here, and here).

In honor of our fallen running back, J-Will, Saucy Snout rolled this weekend without Your Honor —Convivial Boar’s highly esteemed smoker.  Instead, the Boar brought a pan and some fire!  But not just any pan —the paella pan from Santa Fe (click here for the story of the pan).

Recently, we discussed Fiesta Corn, now let’s embellish a bit.  (For the basics of Fiesta Corn click here).  For Triumphant Fiesta Corn, we added grilled chicken, chorizo sausage, cherry tomatoes, and sliced avocado.  And to lighten it up a bit, we substituted chicken broth for the milk referenced in the original Fiesta Corn.

Here’s how it went down…

We started by browning the chorizo sausage in olive oil.  We then moved the chorizo to the edge of the pan to continue cooking through while we started sautéing the onion, bell peppers (red, yellow and orange), and garlic.  We added a great deal of butter for sautéing the vegetables –don’t judge we were serving about fifty feasters.

Once the chorizo was cooked through, we removed it and continued sautéing the vegetables until the onion and peppers began to soften.  Then we added the corn!

And enthusiastically, stirred!  (Actually, this particular sous chef is pretty enthusiastic about the cooking –but maybe not the pictures).

 

Then we recruited a bit more help and added broth and copious amounts of cream cheese.

With flourish, we reached the finale of piling on the grilled chicken, rounds of chorizo, cherry tomatoes, parmesan cheese, sliced avocado, lime wedges, and cilantro leaves.

Savor the triumph, my friend.