Chorizo Street Corn Oyster

Directions Print

1. 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.
2. 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.
3. For the oysters, shuck 12 oysters and make sure that they are free of shells and dirt.
4. 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.