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Grilled Chorizo Pizzas


  • 1 large ear sweet corn in husk
  • 2 uncooked chorizo links (4 ounces each)
  • 4 whole wheat pita breads (6 inches)
  • Cooking spray
  • 1 medium sweet red pepper, chopped
  • 2 cups shredded Manchego cheese
  • 1 tablespoon minced fresh cilantro


  • 1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Rewrap corn in husk and secure with kitchen string. Grill corn and chorizo, covered, over medium-low heat for 25-30 minutes or until a thermometer reads 160° and corn is tender, turning occasionally.
  • 2. Cut corn from cob; place in a small bowl. Chop chorizo; place in another bowl.
  • 3. Coat both sides of pita breads with cooking spray. Grill pitas, covered, over medium-low heat for 2-3 minutes or until warm. Turn pitas; top with corn, chorizo, red pepper, cheese and cilantro. Cover and cook 3-5 minutes longer or until cheese is melted.

Nutrition Facts

1 serving: 660 calories, 40g fat (20g saturated fat), 107mg cholesterol, 1358mg sodium, 44g carbohydrate (3g sugars, 6g fiber), 33g protein.


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