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I made this for my staff Holiday Party and people ate it up like candy. Part of the reason is that I used store-bought cornbread and it was wicked sweet. If you don’t like it too sweet, make your own cornbread.

I use Gaspar’s Portuguese chorizo which is readily available at my local Market basket. It is softer and fattier than Spanish chorizo and comes in a variety of heat levels.

Ingredients

4 ears of corn, husked
1/2 pound Portuguese chorizo, cut lengthwise in quarters and then slice
1 stick (4 ounces) unsalted butter
1 sweet onion, medium dice (2 cups)
3 celery ribs, finely diced (1 1/2 cups)
3 large jalapeños, seeded and finely diced
12 cups Corn Bread (store bought or home made), cut into 1 inch cubes
2 cups (approximately) chicken broth
1/2 cup chopped cilantro
Salt and freshly ground pepper

Method

1. Grill or broil the corn. Let cool and then cut the kernels off the cobs, set aside
2. Meanwhile cook the chorizo in a medium skillet over medium-high heat until starting to brown, about 10 minutes.
3. Add the butter to the chorizo and let melt
4. Add the onion, celery, and jalepeños and cook over medium heat until softened, about 10 minutes.
5. Scrape contents of skillet to a large bowl and add corn kernels, corn bread and cilantro.
6. Toss well
7. add just enough chicken stock to moisten to your liking
8. season with salt and pepper
9. cool to room temperature before stuffing in turkey or chicken.
   Optionally, cook in a loosely covered, ovenproof dish at 350°F for 20 to 25 minutes.