I could go on and on about the season and the produce and how we either grow it ourselves or get it from the farm next door. But instead I'll just say...
Dasit. 'Nuf said. -IK
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
8 ounces cooked chorizo sausage, sliced crosswise
1 large onion, sliced
2 large garlic cloves, finely chopped
12 ounces Fingerling potatoes, sliced crosswise
Kosher salt and freshly ground black pepper
3 ears fresh sweet corn
1/2 cup mixed fresh summery herbs such as; marjoram, chives, oregano, savory, basil
Heat the oil and butter in a large heavy skillet over medium high heat until hot. Add the sausage and brown, turning once, until golden, about 6 minutes. Transfer the sausage to a plate, then stir in the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, covered, stirring occasionally until the potatoes are soft, about 15 minutes.
Uncover the skillet and stir in the corn cooking until it is tender, about 3 minutes. Season with salt and pepper to taste, then sprinkle with the herbs and serve.