Perfect side for Cajun Chicken & Pepper-Olive Mayo.
Garnish the potatoes and chorizo with the chopped parsley.
Add the cooked chorizo and broth. Cook.
Transfer to a bowl. Rinse and wipe out the pan.
Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.
Add the corn kernels. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
Add the ingredients and cook.
In the same pan, heat olive oil on medium-high.
Remove from the oven.
Roast 15 to 17 minutes.
Place an oven rack in the center of the oven; set oven to 450°F.
Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer.
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