Ingredients
5 tablespoons lime juice3 tablespoons olive oil6 medium ears sweet corn, husked2 shallots, sliced into rings1 serrano pepper, sliced into rings, optional1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages1 tablespoon canola oil1/2 cup Cotija cheese, crumbled and divided1 cup roughly chopped fresh cilantro leaves, divided
Preparation
In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and, if desired, serrano. Set aside.
Crumble sausages into small pieces. In a large cast-iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel.
In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.
