Mexican Street Corn Skillet

8 oz. Chorizo sausage, casings removed

1 shallot, thinly sliced

6 green onions, thinly sliced, reserve 1 tablespoon for garnish

2 cloves garlic, finely minced

3 cups fresh or frozen corn kernels

1 ½ teaspoon dried oregano

10 large eggs

3 tablespoons heavy cream

1 cup crumbled Cotija cheese, divided

Salt and pepper

Cilantro

Mexican Crema, Stir together ¼ cup sour cream, 1-2 teaspoons fresh lime juice and a pinch of salt

Preheat oven to 350 degrees.
In a 10-12 inch nonstick skillet, brown the Chorizo and break up the sausage with a spatula for 4-6 minutes. Add the shallot, green onions, and garlic and cook for another minute.
Stir in the corn and oregano and cook several minutes until corn is spotty brown. Then remove from the heat.
In a small bowl stir together the eggs and the heavy cream until well combined. Season with salt and pepper. Gently stir in the Cotija cheese and pour evenly over the sausage mixture.
Transfer the skillet to the oven and bake for approximately 20 minutes or until a knife inserted into the center comes out clean.
Garnish with reserved cheese and green onions. If desired, garnish with torn cilantro and Mexican Crema.

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