SERVES:
8 as a side
INGREDIENTS:
1 1/2 pounds baby potatoes (see procedure)
2 large eggs (see procedure)
2 medium size ears of corn, kernels removed
approx. 3/4 cup diced Vidalia onion (or regular onion)
approx. 1/3 cup rough chopped cilantro
1/2 large jalapeno pepper, deseeded and finely diced
one link chorizo sausage, diced (remove the casing first if you like)
approx. 1/3 - 1/2 cup mayonnaise (or as needed)
approx. 2 Tbs Dijon mustard (or as needed)
PROCEDURE:
Get started by gently boiling 1 1/2 pounds of small red potatoes and also hard boiling 2 large eggs in two separate pots in just enough water to cover.
Remove the kernels of corn from 2 medium size ears of corn and also peel and dice 1/2 small Vidalia onion.
Add a splash of olive oil to a saute pan and cook the onion.
Cook that on low heat so the onion doesn't brown up too much as it's softening up and, while you're keeping your eye on that, chop a handful of fresh cilantro and deseed and finely dice half of a large jalapeno pepper.
Once the onion has softened up, add the corn and jalapeno pepper and cook that along for a few minutes and turn the heat off.
Let the corn cool down to room temperature once it has cooked.
Drain the eggs once they've been simmering along for 12 minutes, cool then down under cold running water, peel and rough chop them.
Drain the potatoes once you can easily insert a knife into the center, cool those down under cold running water, drain again and slice those into coins.
Chorizo sausage is a spicy, smoked already cooked sausage and, at this point, you'll want to dice one link of sausage and add that to a large mixing bowl with the potatoes and egg, add the corn, onion and jalapeno pepper and add the chopped cilantro.
Add a small dollop of mayonnaise and a smaller dollop of Dijon mustard and mix to combine.
Cool in the fridge if not serving right away and, once it has cooled down, place a tightly fitting lid on top.
HINTS:
This is actually better made a day ahead of time to let the flavors come together. That being said, it's a good idea to pull it out of the fridge a bit ahead of time before serving. Garnish with a little smoke paprika if you like.