Ingredients
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Directions
- For the filling, in a large sauté pan, cook the chorizo and drain the excess oil. Add the corn dip and continue to cook. Once up to temperature reserve hot.
- For the garnish, grate the Cotija until it resembles a fine powder. Chop the cilantro and place the crema in to a squeeze bottle if you have one, if not, a spoon on each oyster would work also.
- For the oysters, shuck 12 oysters and make sure that they are free of shells and dirt.
- For the plate, place 1–2 tablespoons of the corn chorizo filling on each oyster. Bake in the oven at 350°F for 10–12 minutes. Once done place on a plate or platter and garnish each oyster with Cotija, cilantro, and crema.
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