Sometimes the best food is not as pretty as I’d like it to be. This chorizo spiked cream corn is a great example of that. Can I say it has a great personality? Because, it does.

Smoky chorizo adds a light spice to seriously decadent corn (cream cheese and butter). This is exactly the sort of over-indulgent side you’d expect on Thanksgiving. It can be made on the stove or in the crockpot. But, please note wearing elastic waist pants before eating this is a good idea.

Want to recreate the entire, Spanish inspired meal? Here, you’ll find the game plan for the day.

Chorizo Spiked Cream Corn
Serves 4

1, 16 oz bag frozen white corn
1/4 c. unsalted butter
6 oz. cream cheese
1 tsp. sugar
1 tbsp. milk
1 tbsp. sherry vinegar
1/3 c. dried chorizo, cubed

On the stovetop:
Melt the butter over medium heat. Then, add the chorizo. After a minute or two, add the cream cheese, corn, milk, sugar and sherry vinegar. Stir often, working the cream cheese into the mixture. It should melt to form a rich sauce with the butter. Once combined, let warm for 30 minutes to an hour to help the flavors combine. Then, taste and add salt and pepper to your liking.

In the crockpot:
Put all the ingredients into a crockpot. Cook on low for about 4 hours. Stir occasionally.